Carbon Dioxide:

a gas that occurs naturally in the fermentation process, increasing the pressure of the wine, in which it dissolves during the prise de mousse

Champagne bottle:

this is the standard 75cl bottle used to contain sparkling wine. It is made of thicker glass than normal bottles because it must be able to withstand the high pressures of the carbon dioxide gas contained in the wine (up to 10-12 bar)

Clarity:

in technical terms, clarity refers to the level of suspended matter in the wine. When it is in the bottle or the glass, the wine should not be cloudy and should be free of sediment (with the exception of semi-sparkling or sparkling wines that have not been disgorged). The term used to describe a very clear wine is “bright”. The opposite is a wine in which the level of clarity is reduced,which is therefore defined as cloudy or turbid

Clean:

this refers to a wine with an aroma and taste that are clean, positive and without flaws

Coupe:

the classic stemmed glass with a wide, shallow bowl, especially suitable for serving sweet and aromatic sparkling wines

Crémant:

this is the general term for a type of sparkling wine that contains less carbon dioxide

Cru:

this is a French term that indicates a specific vineyard or even a small circumscribed part of it. The grapes of a cru are generally considered to be of particularly high quality