Crown Cap

Also known as a metal capsule. Used to seal a bottle during second fermentation and lees ageing. Did you know it is illegal to sell Champagne with a crown cap?


The name given to a grape variety which has been selected for its desirable characteristics.


Refers to either first-pressed (and best) juice from grapes or blend of different grape types.


Also known as a Half, or Fillete which means “little girl” in French. This small wine bottle is equivalent to 375 ml, 1/2 a standard bottle, or 2 glasses of bubbly.


Demi means half dry in French, and is a style of bubbly that is medium-sweet – between 32 – 50 grams of suger per litre.


Process during production where the yeast, from secondary fermentation in the bottle, is removed either by hand or a mechanical process. Bubbly gurus pay attention to the date of disgorgement (often on the back label of the bottle) as this gives you the true maturity of a bubbly.

Dom Perignon

The “father of Champagne”, Dom Pierre Perignon was a Benedictine monk and cellar master at the Benedictine Abbey in the late 1600s early 1700s. Legend has it that he invented Champagne.


The wine (often sweetened) that is added to each bottle after disgorgement to make up for the bubbly that is lost during the disgorgement process. This process determines the sweetness level of the bubbly.


Doux means sweet in French, and is a style of bubbly that is the very sweetest – more than 50 grams of sugar per litre.

Extra Brut

One of the driest forms of bubbly – less than 6 grams of sugar per litre.