Disgorgement
Disgorgement is the process of removing the dead yeast cells and other sediment from the neck of the bottle after the second fermentation of a sparkling wine. Madame Veuve Clicquot greatly improved this technique.
The Role of Disgorgement in Sparkling Wine Production
She pioneered the concept of cooling the wine before disgorgement so that more of the sediment was removed, but less carbon dioxide and wine escaped. Before her innovations, Champagne had a hazy appearance from the presence of some lees.
Before disgorgement, the neck of the bottle is lowered into a cold fluid which freezes the sediment in the neck of the bottle. After a bit of wine has frozen around the yeast sediment, the bottle is opened and the pressure shoots the debris and frozen wine out. Sugar can be added at this time to make a sweet wine.
The cork is then quickly inserted and the capsule is secured with a wire cage. The goal is to lose as little carbonation and wine as possible. There are rare examples of sparkling wines still made that are not disgorged. This style is known as methode ancestrale.
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