(France) Part of the process of making sparkling wine. At this stage the bottle is opened after the neck has been frozen. Out flies a plug of frozen wine, containing the dead yeast from the second fermentation which occurs in bottle. The wine is then topped up - dosage - and resealed. The entire process is explained here: Méthode Champenoise.Found on http://www.encyclo.co.uk/local/21497
The disgorging or removal of sediment from bottles that results from secondary fermentation.
Found on http://www.encyclo.co.uk/local/20673
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