Disgorgement: a process conducted just after
riddling and before the dosage. The bottles can be disgorged traditionally (à
la volée) meaning on the spot, or ‘à la glace’ by freezing the liquid complete
with sediment in the neck of the bottle, and consists in expelling the deposit
of inactive yeasts with 6 bar of pressure caused by the bottle fermentation. The producer, with careful disgorgement,
will obtain champagne with a bright and clear appearance.
