remuage

Remuage is a winemaking technique used in the production of traditional sparkling wines, most notably Champagne. It refers to the systematic turning and tilting of bottles in a riddling rack so that the sediment formed during secondary fermentation, the lees, gradually collects near the bottle neck for easier removal. The practice aims to produce a clear wine with reduced bitterness from lees contact.

Traditionally, remuage is performed in a pupitre or similar riddling rack. Bottles are placed at a slight angle, then rotated and nudged so the lees migrate downward and toward the neck over a period of several weeks. The process is usually done by hand, with each bottle given small, regular turns and tilt adjustments to maintain steady movement of the sediment.

In modern production, automating remuage with devices such as the gyropalette has become common. These machines handle large numbers of bottles, performing the same rotations and tilts in a controlled sequence, significantly reducing labor and time compared to manual riddling. Despite automation, the fundamental goal remains the same: to concentrate the lees in the neck before disgorgement.

Disgorgement follows remuage. The bottle neck is frozen to form a plug containing the sediment, the cap is removed, and the plug is expelled. The wine is then topped up (dosage) and corked for sale. Remuage is a key step in achieving clarity and stability in traditional method sparkling wines and is distinct from other lees-related practices such as batonage, which involves stirring lees in the wine itself.