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A bottle containing 12 liters, or 16 x 75cl bottles.
In Burgundy the "pièce" of 228 litres is standard for the elevage of both red and white wines and is also used as the unit of commercial transactions in bulk wines. Chablis uses the "feuillette" of 132 litres (114 litres in the Côte d'Or and Saône-et-Loire). A "quarto" or "quartaut" has a quarter the capacity of the "pièce".
(tast.) Disagreeable flavour in (especially) red wines caused by rough, immature tannins or by bacterial attack on the glycerol content of the wine.
(tast.) A property of wines that are well-built, have sufficient alcohol, and a mouth-filling consistency.
The traditional Burgundian wine bottle has a capacity of 75 cl though other sizes exist from the ¼ litre airline bottle up to 12 litres. 75 cl or above is best for wines that are to undergo long periods of laying down.
(tast.) Applied to the appearance or "finish" of a wine.
Applied to a Crémant de Bourgogne containing less than 15 g/l of sugar.
(tast.) Slightly cheesy odour often related to malolactic fermentation.