Disgorgement (Dégorgement)

Before we look more closely at disgorgement, it helps to understand the “méthode champenoise”. This traditional method of making champagne begins with the first fermentation, which produces the base wine. After that first fermentation, a mixture of sugar and yeast, the so-called “liqueur de tirage”, is added to the wine before it is bottled and sealed with a crown cap. The second fermentation takes place in the bottle and produces carbon dioxide as well as a deposit of yeast, known as “lees” or “sediment”.

Before disgorgement can take place, the sediment has to be moved into the neck of the bottle. This process is called “riddling” or “remuage”. The bottles are placed in special riddling racks, known as “pupitres”, and turned and tilted every day, by hand or by machine. The aim is to coax the yeast gradually down into the neck. This can take several weeks, depending on the type of champagne and the result the winemaker is after.

Traditionally, riddling was carried out by experienced “remueurs”, who slowly turned and tilted the bottles over a period of six to eight weeks. Today the work is often done by machines, which saves time and labour.

Once the yeast has collected in the neck, the actual disgorgement follows. This is the step in which the yeast particles are removed. There are two main methods: “dégorgement à la volée” and “dégorgement à la glace”.

Dégorgement à la volée

In this traditional method the crown cap is removed by hand, and the pressure of the carbon dioxide propels the yeast out of the bottle. It takes a great deal of skill and experience, as it has to be done quickly and precisely to keep the loss of champagne to a minimum.

Dégorgement à la glace

This more modern method is more precise and more efficient. The neck of the bottle is dipped into an ice-cold glycol bath, which freezes the yeast. Once the sediment is frozen, the crown cap is removed and the frozen plug of yeast is pushed out of the bottle by the pressure of the carbon dioxide. This method is less labour-intensive and results in less champagne being lost.

After disgorgement, the liquid that has been lost is topped up with a mixture of wine and sugar, the so-called “dosage” or “liqueur d’expédition”. The amount of sugar in the dosage determines the final sweetness of the champagne, from brut nature (no added sugar) to doux (very sweet).

The bottle is then closed with a natural cork and secured with an agrafe (wire cage). The champagne is now ready for storage and sale.

Disgorgement is not just a technical step but a decisive process that has a major influence on the quality and purity of the champagne. Carefully carried out, it ensures that no yeast particles remain in the wine, which results in a clear, sparkling champagne. It also affects the mouthfeel and taste, as any unwanted bitter or cloudy notes are removed.

Although the methods of disgorgement have been developed and improved over the years, the process remains an essential part of traditional champagne production. Many champagne houses combine traditional techniques with modern technology to guarantee the highest quality. Machines have made the work more efficient, but the craftsmanship and experience of the winemakers remain indispensable in preserving the distinctive style and individuality of each champagne.

Disgorgement is a complex and painstaking process, deeply rooted in the tradition of champagne making. It calls for both craftsmanship and technical precision to make sure the champagne is clear, pure and of the highest quality. By combining tradition and innovation, the champagne houses manage to preserve, and perfect, the magic of this noble sparkling wine.