Description
Disgorging, or the French term Dégorgement, is the final step in the sparkling wine-making process known as Methode Champenoise. During this process, the wine is aged in the bottle in contact with yeast, in some cases for many years, to develop the mouthfeel and texture commonly associated with a fine Champagne. Following this bottle aging phase, the yeast is removed from the bottle in a process called disgorging, and what remains is the fresh and brilliant sparkling wine. What makes a second disgorgement, or late disgorgement wine so special, is the extra bottle aging time on the lees. This extra time allows for the further development of mature and complex flavors and textures and aromas.
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