Au coeur
du dégorgement...
Au coeur
du dégorgement...

Expertise

Disgorging

L

he orifice of the bottle is plunged in a bath of glycol, at -27°c to freeze the deposit. The bottle is then lift up, uncapped and under the pressure of inside bubbling the ice block imprisoning the deposit is forced out: that's the disgorging.



The volume corresponding to the fluid loss is replaced by a ''dosage liqueur'' made of reserve wine and sugar, which proportion varies according to the type of Champagne expected :
  • Brut : 6 to 8 grammes sugar per bottle
  • Demi-Sec : more than 24 grammes sugar per bottle
Excessive drinking is harmful for your health, alcoholic beverages should be consumed in moderation
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