A la volée tool

A la volée

A la volée is a method of disgorging. This method is hardly used any more. Instead of using an ice bath, the Champagne opened individually by hand. A la voléeIt takes a great deal of experience and skill to disgorge champagne in this way. Due to the excessive losses, the "a la glace" method is currently used almost exclusively. The last well-known producers to have favoured the manual method are Champagne Milan, for example.

 

 

 

 

 

 

 

 

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