Disgorging
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.
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.
