Disgorgement
Disgorgement is a key stage in the production of sparkling wine made by the traditional method, involving the removal of sediment (lees) that accumulates in the bottle following secondary fermentation.[1] The process clarifies the wine and prepares it for final closure and release.
Purpose
During secondary fermentation in bottle, yeast converts added sugar into alcohol and carbon dioxide, creating pressure and dissolved CO₂. Once fermentation and subsequent lees ageing are complete, the spent yeast cells must be removed to produce a clear wine.[2] Disgorgement separates this sediment without significant loss of pressure or wine quality.
Process
Prior to disgorgement, bottles are subjected to riddling (*remuage*), during which they are gradually inverted so that sediment collects in the neck of the bottle. Traditionally, this was done by hand on riddling racks, though most modern production uses automated gyropalettes.[3]
In classical disgorgement (*dégorgement à la glace*), the bottle neck is frozen, trapping the sediment in an ice plug. When the crown cap is removed, internal pressure expels the frozen plug, leaving the wine clear.[4] Less commonly, manual disgorgement without freezing may be employed in small-scale or traditional contexts.
Dosage and closure
After disgorgement, the bottle is topped up with a dosage solution, typically a mixture of wine and sugar, which determines the final sweetness level of the finished wine.[5] The bottle is then sealed with a cork and wire cage (muselet).
Timing
The interval between disgorgement and release can vary widely. Some wines are released shortly after disgorgement to preserve freshness, while others undergo extended post-disgorgement ageing to integrate dosage and develop additional complexity.[6] In certain regions, disgorgement dates are increasingly disclosed to inform consumers about wine age and style.
Regulatory context
Disgorgement is strictly regulated in appellations such as Champagne, where production rules define minimum lees ageing periods and authorised practices.[7] International definitions and technical standards are outlined by the International Organisation of Vine and Wine (OIV).[8]
See also
References
- ↑ Jancis Robinson, Oxford Companion to Wine, Oxford University Press, 17 Sept. 2015. ISBN 9780198705383.
- ↑ PhD Jackson, Ronald S., Wine Science: Principles and Applications, Academic Press Inc, 14 April 2020. ISBN 9780128161180.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, DK, 2011, ISBN 978-0756686840.
- ↑ Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu, & 1 more, Handbook of Enology, Volume 2: The Chemistry of Wine - Stabilization and Treatments, Wiley, 31 Mar. 2006. ISBN 9780470010372.
- ↑ Karen MacNeil, The Wine Bible, Workman Adult, October 11, 2022. ISBN 9781523510092.
- ↑ PhD Jackson, Ronald S., Wine Science: Principles and Applications, Academic Press Inc, 14 April 2020. ISBN 9780128161180.
- ↑ CIVC, “Champagne production rules”.
- ↑ OIV, “Sparkling wine production methods”.