Disgorgement
When making sparkling wine, this technique is used to remove frozen sediment remaining in the bottle after the second fermentation. Through the riddling process, the sediment settles in the bottle neck and the neck is then dipped into a brine solution and frozen. Working quickly, the bottle is turned upright and the crown cap removed. The plug of frozen sediment is ejected by the pressure of the carbon dioxide. Also known as Dégorgement.
