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Deuxieme
A term of method Champenoise referring to the second batch, or "cut," of press juices collected after the free-run juice.
In addition to the 12 premiers crus, it assigned a further 14 wines the label deuxiemes cru (second growth). The first growths are listed here with the commune (village) into which they fell in 1855.
 See also: Sweet, Red Wine, Red, White, Bottle
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