disgorging

wine making

Also known as: dégorgement

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Last updated

June 25, 2026

Quick Summary

Disgorging is a crucial step in the production of sparkling wines, particularly those made using the traditional bottle fermentation method, also known as méthode champenoise. This process involves removing the yeast sediment that accumulates in the neck of the bottle after the secondary fermentation.

The Disgorging Process

Riddling: Bottles are gradually turned and tipped until the sediment collects on the cork.
Freezing: The neck of the bottle is frozen to solidify the sediment.
Disgorging: The cork is removed, and the internal pressure ejects the frozen sediment. This is the disgorging step.
Refilling and Recorking: A small amount of sweetening dosage is added, and the bottle is quickly recorked and secured with a wire cage.

This technique ensures a clear, sediment-free sparkling wine with a refined flavor profile developed during aging.12

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champagne
…removed in a process called dégorgement. In this process, the cork is carefully pried off, allowing the internal pressure in the bottle to shoot the sediment out; this is sometimes done after the neck of the bottle and the deposits have been frozen. After dégorgement, a small amount of syrup…
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…removed in a process called dégorgement. In this process, the cork is carefully pried off, allowing the internal pressure in the bottle to shoot the sediment out; this is sometimes done after the neck of the bottle and the deposits have been frozen. After dégorgement, a small amount of syrup…
Read More

wine
Bottle fermentation
…ejected, the process is called disgorging, or dégorgement. The bottle is quickly turned to an upright position. When performed properly, disgorging (which is usually mechanized), involves the loss of only 3 to 5 percent of the wine. The bottle is held under pressure while it is refilled.
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…ejected, the process is called disgorging, or dégorgement. The bottle is quickly turned to an upright position. When performed properly, disgorging (which is usually mechanized), involves the loss of only 3 to 5 percent of the wine. The bottle is held under pressure while it is refilled.
Read More