Disgorgement

Oct 26 2021

Today we will tell you, our dear friends, in more detail what disgorgement is and how it actually affects the production of sparkling wine.

Disgorgement is the extraction of yeast sediment collected in the top of the bottle at the final stage of the production of sparkling wines.

The moment of disgorgement is important.

The moment of disgorgement is important because on this date the key stage of champagne aging ends.

Important points in time that determine the result of exposure are:

The first stage of maturation (aging on the lees) - how long?

Disgorgement - when?

The second stage of maturation (aging without sediment) - how long?

The first stage may last 5 years and the second 9. Or the first may be 2 years and the second less than one. And it is obvious that these drinks will turn out to be significantly different.

Champenois method.

according to the classic champenois method it is when a secondary fermentation is made in the bottle. After fermentation is completed sediment forms in the bottle and the main task: before removing the sediment the bottle must be upside down. For this task there is a special machine at the Arba Wine production, where after completing the sedimentation process all the sediment is collected at the bottom of the bottle top. The bottles are turned over. In fact, the wine is stored lying down then it becomes clean and transparent. All the sediment remains on the bottleneck. Then in an inverted state the bottles are transferred to disgorgement. And the process itself involves the freezing of this sediment.

Then the bottle is opened in the machine the sediment in the ice shoots out under pressure.

And that is the process of preparing a sparkling classic for disgorgement.