A knowledge
Disgorging
The orifice of the bottle is plunged in a bath of glycol, at -27°c to freeze the deposit. The bottle is then lift up, uncapped and under the pressure of inside bubbling the ice block imprisoning the deposit is forced out: that's the disgorging.
The volume corresponding to the fluid loss is replaced by a ''dosage liqueur'' made of reserve wine and sugar, which proportion varies according to the type of Champagne expected :
- Brut : 6 to 8 grammes sugar per bottle
- Demi-Sec : more than 24 grammes sugar per bottle
