Further turns, possibly carried out in a chest-press, gave a further 250 to 300 litres of wine known as the seconde taille and then the same quantity again of rebêche.

Between each one I carried out a rebeche, dismantling the gateau of grapes made by the press and rearranging them for the next pressing.

The other categories made up the vins de suite ("following wines") which was used for other champagnes, with the exception of the rebêche and sometimes part of the seconde taille which were used for non sparkling table wine.