Rebêche

French · final press juice

Rebêche is the final press juice beyond the permitted Champagne yield, 0-10% of settled musts; it must go to distillation and cannot be made into Champagne.1,2

The rebêche comes after the cuvée and the taille from each marc. The yield it sits beyond is fixed: base wines are limited to 102 litres of settled must per 160 kg of grapes.1

Rebêches are by law sent to distillation,2 like the pressed cake (aignes) and the settling deposit (bourbes).3 Pressing itself must be gentle and progressive, with the fractions kept separate.1 See pressurage and pressing.

See also

PressingMethodsTailleGlossaryCuvéeGlossaryMarcGlossary

Sources

  1. Cahier des charges de l'AOP « Champagne » - modifications approved by the INAO national committee on 11 September 2024 (national opposition procedure text) (2024-09-11)
  2. Union des Maisons de Champagne. Pressing
  3. Comité Champagne (champagne.education). Fiche Élaboration du Champagne (FR) (2024-05)

Facts checked on 2026-10-19