Disgorging
The bottles, while still in a vertical position, are inserted into a cooling solution which freezes the neck of the bottle to about -25°C to -30°C, isolating the sediment from the wine. The pressure built up inside the bottle expels the frozen sediment from the bottle when the crown cap is removed, leaving the wine crystal clear. At this point, a dose of “liqueur d’expedition”, a blend of special wines refined in barrique, is added.