• (p. pr. & vb. n.) of Disgorge
(from the article `champagne`) ...This procedure, called riddling, or remuage, has been largely mechanized since the 1970s. When the wine is mature and ready for the market, the ... ...C (50° to 59° F). The neck of the bottle is placed in a freezing solution and frozen solid. When the crown cap, or cork, is removed and the yeast...
See Degorgement.
Principal phase in the champagnization which consists of eliminating the deposit in the bottles caused by the 'riddling' on the cork, by elimination or freezing. Depending on the case, this deposit is replaced by either one of the following: wine or the dosage(=sugar based preparation).