mousseux

The word also appears in the names of several French appellations, for example Saumur mousseux, Touraine mousseux and Seyssel mousseux. In Champagne the foam that forms when bubbles gather at the surface of the glass is called the mousse, and the second fermentation that creates the bubbles is the prise de mousse.^2,3 Equivalents in other languages: Italian spumante, German Schaumwein. Champagne itself reaches about 6 bar at 20 °C after the prise de mousse.^3,4 It must be sold in the bottle in which that fermentation took place, with exceptions for some bottle sizes.¹ See also Champagne.