Biodynamics—A philosophy of viticulture that not only practices organic methods, eschewing chemical and synthetic treatments, but that also seeks to improve the quality and harmony of the ecosystem through the use of homeopathic preparations and tisanes, as well as through aligning vineyard and cellar work with lunar and cosmic calendars.
Biodynamics is attracting a limited but increasingly more vocal following in Champagne, with many producers both large and small beginning to experiment with its methods, and well-known champagne estates that are entirely biodynamic include Larmandier-Bernier, David Léclapart, Vouette et Sorbée and Françoise Bedel.
Clos—A term historically used to refer to a vineyard surrounded by walls, although the walls may or may not still be present today.
A clos designates a special and prestigious site, and some well-known clos in Champagne include Clos des Goisses, Clos du Mesnil and Clos du Moulin.
Cork—The most common material used to close a bottle, and mandatory in Champagne for finished wines.
Champagne corks are constructed differently from regular corks used for still wines, as they are composed of separate sections: the main body, called the consists of between one and three discs of natural cork, affixed to the bottom portion that comes into contact with the wine.