a fundamental component in a sparkling wine, it is the sum of the various acids present in the grapes (in particular tartaric acid and malic acid). It is expressed in grams per liter and determines the quality, freshness and pleasantness of the sparkling wine.
Actual alcohol content:
this is that which is actually present in the wine after fermentation (actual alcoholic strength by volume)
all the sensations that you experience after you have swallowed the wine
this practice consists of preparing the base wine to be made sparkling using products (wines or musts) of different origins and/or from different vintages. This creates the cuvée, which will then be subjected to sweetening and the prise de mousse