Referred to in French as DÉGORGEMENT (see French glossary), this is the process used in during the making of Champagne or SPARKLING WINE by which yeasty sediment is removed from the bottle after the second bubble-forming FERMENTATION.


Get WineSpeed

Join tens of thousands of other wine lovers. Get each week’s edition of WineSpeed delivered to your inbox every Friday. It’s fast. It’s free. It’s the smartest way to stay up to speed on wine.
Email address
First Name
Last Name
Other Way You Heard About Us
Be sure to check your inbox to confim your subscription.