The bottle is now upside down and the lees seat on the capsule. The next step is to expel the deposit from the bottle, which is collected in the neck of the bottle, without loosing too much champagne.
Two methods are used : "à la volée", the wine maker takes the bottle upside down, lift the neck in a progressive way and take the capsule off when the air and the yeast are together in the neck.
The other method consist into freezing the neck so the yeasts don't fall into the bottom (in this case the remuage needs to be done again). In both cases, the pressure (5 Kg) pushes the yeast out of the bottle.
Then a thick and sweet liqueur (champagne and sugar) is added to the wine for choosing the dryness of the final product : Brut, demi-sec,sec...
Contact »
Champagne Pertois Moriset
13, Avenue de la République
51190 Le Mesnil Sur Oger
Marne - France
Phone number: (0033) 3.26.57.52.14
Fax number: (0033) 3.26.57.78.98