• Here in Champagne, the process of disgorgement has become almost entirely automated, and watching it happen is actually quite impressive. The bottles first have to be riddled, of course, generally by machines called gyropalettes that perform the work quickly and efficiently. Prior to the actual disgorgement, the bottle necks are dipped into a brine or glycol solution to freeze the sediment, and in some large houses, this too is mechanized, with robots lifting the bottles out of their stor
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