Disgorging: nm Disgorging is a step in the champagne vinification process which consists of causing the expulsion of the concentrated yeast deposit present in the neck of the bottle under the effect of internal pressure.
The two methods:
It is for the disgorger to uncork the bottle, which has previously been brought vertically. This can act in two ways:
- on the fly, that is to say without prior preparation of the wine. It keeps the bottle vertical or slightly...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.