Disgorging

The neck of the bottle is plunged into a solution at approximately -27° celsius to trap the sediment in ice. When the bottle is opened, the ice is expelled by the internal pressure. The gap left is then compensated by the dosage liqueur which will determine the nature of the champagne. Finally, the bottle is definitively capped with a cork supported by a wirehood and returns to the cellar for about 6 months.

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