Official website for tourism in Champagne-Ardenne -
La Route Touristique du Champagne, wine tastings and stays sparkling.
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The disgorging
Disgorging removes the deposit that has accumulated in the neck of the bottle during the riddling phase.
The bottle neck is dipped into a liquid at -25°C, causing the deposit to freeze.
The deposit and the "bidule" are then removed by the pressure of the gas released when the bottles are automatically opened.
The last remaining phase involves adding a liqueur made of sugar to obtain a demi-sec, brut or extra brut...
Then the bottle gets its cork and complete dressing (capsule, wire cage, label, collar).
All stages of Champagne manufacturing