Disgorgement

Disgorgement (French: dégorgement) is the step in traditional-method sparkling-wine production in which the yeast sediment collected in the neck of the bottle is removed. The sediment forms during the second fermentation and subsequent ageing on the lees.

How disgorgement works

1. After riddling, the bottle is positioned so the yeast deposit is collected in the neck.
2. The neck is chilled or frozen so the sediment forms a solid plug.
3. The temporary closure is removed and bottle pressure expels the frozen sediment.
4. The bottle is topped up as required, dosage may be added, and the final closure is applied.

Why disgorgement matters

Removing the sediment produces a clear sparkling wine while allowing the producer to control the final dosage and style. The time spent ageing on the lees before disgorgement can contribute texture and aromas associated with bread, brioche and pastry.

Late-disgorged wines

A late-disgorged wine has spent an extended period ageing on its lees before the sediment is removed. The label may identify the disgorgement date, which can help a buyer understand the wine’s maturation history.

Chef’s tip: When pairing sparkling wine with food, consider the disgorgement date alongside dosage, acidity, lees ageing and overall style.

Key distinction: Disgorgement removes the yeast deposit. Riddling is the preceding process that gathers the deposit into the bottle neck.