Degorgers

Degorgers are a specialized type of tool used in winemaking, particularly in the production of sparkling wines like Champagne and Prosecco. Their primary function is to remove the sediment, or lees, that accumulates in the bottle during the secondary fermentation process. This process, known as riddling, involves tilting the bottles upside down and gradually rotating them to consolidate the sediment in the neck.

Once the lees are collected in the neck, the degorger is employed to freeze the neck of the bottle. This is typically done by briefly immersing the neck in a supercooled brine solution. With the sediment frozen into a solid plug, the bottle is then opened. The internal pressure of the carbon dioxide forces the frozen plug of sediment out of the bottle. This leaves the wine clear and free of any solid particles.

After degorging, a small amount of "dosage" is usually added to the bottle. This dosage is a mixture of wine and sugar, and its quantity determines the final sweetness of the sparkling wine. The bottle is then immediately corked and wired, ready for aging or sale. The degorger itself is a crucial piece of equipment in ensuring the clarity and quality of many popular sparkling wines.