Disgorgement is a process in the Champagne brewing process in which the sediment is removed.
When making champagne, first white wine is made, then bottled and fermented a second time in the bottle (secondary fermentation in the bottle). During this process, the yeast that has completed its fermentation role becomes sediment and remains in the bottle.
To remove the sediment, the bottle is first turned upside down and slowly rotated to collect the sediment near the neck of the bottle (this is called remiage). Then, the neck of the bottle where the sediment has gathered is rapidly cooled and frozen. When the bottle is opened, the pressure of the gas inside blows the solidified sediment out.
Today, many Champagne producers have mechanized the disgorgement process, but some wineries still do it by hand.
