Degorging

Degorging is a crucial step in the production of sparkling wine, particularly those made using the traditional method (méthode traditionnelle) such as Champagne and Cava. The process involves the removal of the lees, the sediment of dead yeast cells and other solids that accumulate at the bottom of the bottle during the secondary fermentation. This secondary fermentation, which creates the characteristic bubbles, is carried out inside the individual bottles.

After aging on the lees, which contributes to the wine's complexity and texture, the bottles are then subjected to a process of riddling. Riddling involves gradually turning the bottles upside down, often in specially designed racks, to encourage the lees to settle into the neck of the bottle. Once the lees have collected in the neck, the bottle is ready for disgorgement.

Disgorging is typically performed by rapidly inverting the bottle and briefly opening it, allowing the internal pressure to expel the frozen plug of lees. This is often done very quickly to minimize wine loss and to prevent excessive oxidation. In some modern operations, a machine automates this process, freezing the neck of the bottle with a brine solution before opening it to eject the frozen lees.

Following disgorging, the wine is topped up with a small amount of dosage, a mixture of wine and sugar, which can influence the final sweetness of the sparkling wine. This topping-up step is known as "lixiviation" if no sugar is added, or "liqueur d'expédition" if sugar is included. Degorging is essential for clarity and to achieve the desired flavor profile of the finished sparkling wine.