Riddling
Riddling is a process used in the production of sparkling wine by the traditional method in which bottles are gradually rotated and inclined so that sediment formed during secondary fermentation collects in the neck of the bottle. This preparation step enables the clean removal of lees during disgorgement.[1]
Purpose
During secondary fermentation in bottle, yeast converts sugar into alcohol and carbon dioxide, producing sediment known as lees. Riddling consolidates this sediment into a compact plug near the closure, allowing the wine to be clarified without filtration while preserving dissolved carbon dioxide and wine integrity.[2]
The technique is essential for maintaining clarity and visual quality in traditionally produced sparkling wines.
Traditional riddling
Historically, riddling was performed manually on wooden racks known as *pupitres*. Bottles were placed at an angle and turned slightly by hand at regular intervals while being progressively tilted downward. Over several weeks, gravity and rotation moved the sediment toward the bottle neck.[3]
Manual riddling remains in use for small-scale production, prestige cuvées and wines where producers seek minimal mechanical intervention.
Mechanical riddling
Most modern sparkling wine production employs automated riddling systems known as *gyropalettes*. These machines hold large numbers of bottles and replicate traditional movements with precision and speed, completing the riddling process in a matter of days rather than weeks.[4]
Mechanical riddling has significantly reduced labour costs while maintaining consistent results across large production volumes.
Regional and regulatory context
Riddling is a mandatory step for sparkling wines produced under traditional method regulations, including those governed by the Champagne appellation and comparable designations elsewhere. Technical requirements for lees handling and clarification are defined by regional authorities and international standards.[5][6]
Sensory considerations
While riddling itself does not directly alter flavour, prolonged lees contact prior to riddling contributes to the development of autolytic aromas such as bread, brioche and nuttiness. The timing of riddling relative to ageing on lees influences wine style and complexity.[7]
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.
- ↑ CIVC, “Champagne production and riddling”.
- ↑ OIV, “Sparkling wine production methods”.
- ↑ Karen MacNeil, The Wine Bible, Workman Adult, October 11, 2022. ISBN 9781523510092.