Annual number of pounds Korbel now saves from becoming landfill by eliminating bidules—small thimble- like plastic caps inserted into the necks of the bottles to help settle and disgorge yeasts during a sparkling wine’s second fermentation. As part of the Sonoma-based winery’s environmental program, the spent yeasts are no longer thrown away, but instead, given to a local vinegar factory which uses them to make champagne vinegar.

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