Dégorgement

Getting Rid Of The Lees

Dégorgement, or disgorgement in English, is a crucial step in traditional method sparkling wine production where the dead yeast cells (lees) are removed from the bottle after secondary fermentation. This technique ensures the wine remains clear while preserving the bubbles that developed during aging.

The Process:
After secondary fermentation, the lees must be collected in the bottle neck through riddling (gradually tilting and turning the bottles). Once the sediment is concentrated, the bottle neck is submerged in a freezing solution at approximately -25°C for 10-15 minutes, creating a frozen plug containing the lees. When the crown cap is removed, the pressure inside (about 6 atmospheres) forcefully ejects this frozen sediment, leaving behind clear sparkling wine.

Historical Context:
Traditionally, disgorgement was performed manually "à la volée" (on the fly), requiring extraordinary skill. The bottle would be quickly turned upright while removing the cap, allowing pressure to expel the sediment without losing too much wine. This method required perfect timing—turn too soon and sediment would mix back into the wine; angle incorrectly and excessive wine would be lost. Today, mechanical disgorgement has become standard, processing between 2,000 to 18,000 bottles per hour.

Final Touches:
After disgorgement, the bottle experiences a slight loss of wine and pressure. This is when producers add the "dosage" (a mixture of wine and sugar) that determines the final sweetness level. The bottle is then sealed with a cork and wire cage (muselet), sometimes followed by additional aging to allow the dosage to integrate fully. Many producers now include the disgorgement date on the label, offering valuable information about the wine's aging journey. This date helps consumers understand the wine's potential freshness and flavor profile, as Champagne evolves differently before and after disgorgement.

To Sum It All Up...
Disgorgement marks the moment when sparkling wine transitions from development to finished product. This technical yet artistic process preserves clarity and effervescence while allowing winemakers to add their final stylistic touch through dosage. The disgorgement date, increasingly mentioned on labels, offers valuable information about a wine's aging journey and freshness.