French for that part of the sparkling winemaking process during which sugar and yeast are added to the blended base wines in order to provoke a second fermentation, thereby creating carbon dioxide gas. It is sometimes used to refer to the entire period during which the sparkling wine matures on the lees of this second fermentation.
ยฉ Jancis Robinson and Oxford University Press 1994, 1999, 2006, 2015
