The disgorging

The final step in the elaboration of Champagne.
The neck of the bottle is plunged into an ice-bath and a few seconds later the deposit from the fermentation is trapped within an ice-cube. Afterwards the bottle cap is removed by pressure (6 bars) and the ice-cube containing the deposit is expelled. A "liqueur d'expédition" (cane sugar and old reserve wine) is added to each bottle. This addition determines the quality of the Champagne "brut", "demi-sec" etc.. The permanent cork and the wine muzzle are then placed on top of the bottle. Finally at the end of the assembly line the bottles are riddled once more in order to blend the liquor with the Champagne. It is important to know that the dosage of the "liqueur d'expédition" is highly regulated too.

FranšaisEnglish Welcome Region The Grape Varieties Our Champagnes Contact The work in the vineyards The Wine Harvest The Vinification The Cellar The Disgorging The Packaging The Bottles