Vin clair is the Champagne term for the clear, still base wine before its second fermentation.
After the grapes are pressed and the first alcoholic fermentation is complete, producers evaluate the resulting still wines. These wines are generally dry, acidic and not yet sparkling. They may come from different vineyards, grape varieties, pressing fractions or vintages, depending on the producer’s blending plan.
The winemaker then assembles a cuvée from selected base wines. Bottling with a tirage mixture of yeast and sugar starts the second fermentation that creates carbon dioxide and alcohol inside the sealed bottle.
Vin clair is therefore not finished Champagne ready for sale. It is an important intermediate stage. “Liqueur de tirage” refers to the mixture added for the second fermentation, while “cuvée de prestige” describes a top-tier wine, not the still base wine itself.