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5 min read
Champagne’s journey from grape to glass is a captivating tale of transformation, marked by distinct phases that shape its character and complexity.
One of these crucial phases unfolds within the bottle, when the second fermentation takes place. Here, the lees—spent yeast cells—play a crucial role. They impart a unique depth, richness and texture, contributing to the intricate tapestry of flavors that defines Champagne.
Disgorgement, when these spent yeast cells are removed, is a pivotal moment where the Champagne’s destiny is further refined. It is also at this stage that a precise dosage (consisting of wine and sugar) can be added, determining the final sweetness level—a key factor in the wine’s overall personality.
This evolution, from the quiet transformation within the bottle to the gradual maturation that follows, is a testament to the artistry and dedication behind every bottle of Champagne.
Disgorgement is a crucial step in the meticulous Champagne-making process, and this is no exception at Champagne Lallier. It is the careful removal of spent yeast cells, or lees, that accumulate during the second fermentation within the bottle. After a time spent aging, in which bottles are stored horizontally, these are progressively rotated to gently coax the lees towards the neck—a technique known as riddling—until the bottles are facing downwards.
Timing is everything in disgorgement. We carefully monitor each bottle, determining the precise moment to release the sediment and halt the wine’s interaction with the lees. This ensures optimal flavor development and maturation, a balance we strive for in every Champagne Lallier expression. Precise timing is critical at the moment of disgorgement too, particularly when it comes to manual disgorgement, a technique used for our Prestige cuvée, Ouvrage. If this is incorrectly timed, it could result in the loss of too much wine.
Once the lees are removed, we introduce a liqueur d’expédition or liqueur de dosage, made from precise quantities of sugar and wine, carefully calibrated to achieve the desired sweetness level. This stage is called dosage. At Champagne Lallier this spans the drier side of the spectrum, from Brut Nature, with no addition of sugar, to Brut, not exceeding 8g of sugar in our range. The bottle is then sealed with a new cork, cap and wire cage, and will rest for a minimum of three months before being released.
Disgorgement—manual disgorgement in particular—though a technical process, is also an art form, requiring experience and intuition. It’s a testament to our commitment to craftsmanship, ensuring that each bottle of Champagne Lallier embodies the perfect balance of freshness, complexity, and elegance.
How Disgorgement is Done
Most Champagne producers use a mechanical system, though a few still disgorge some of their bottles by hand. One is not better than the other, however the mechanical method is more efficient. The neck of the bottle is dipped into a frozen solution at -26°C (-15°F), which freezes the yeast cells into, essentially, an ice cube. That frozen plug is forced out of the bottle once the cork is removed since there is tremendous pressure built up inside the bottle. Naturally, some wine escapes out, and some air gets in too. The bottle will be topped up with the dosage, or liqueur d’expédition, to replace any liquid lost and finalize the wine’s flavor profile. It’s a straightforward process, but one that greatly influences the character of the wine.
What Happens after Disgorgement
After disgorgement, bottles are sealed with a cork, cap and wire cage, and the wine begins its resting period. At Lallier, non-vintage cuvées rest for at least three months, while vintage cuvées rest for a minimum of six months.
“At Lallier, we use the traditional agglomerated cork with two discs to close the bottles after disgorgement,” says Sarah Durand, our global brand ambassador at Champagne Lallier. “This kind of cork has proved its worth for a long time, enabling the wines to offer their best expression and to finalize their maturation after dosage.”
The Disgorgement Date on Champagne Bottle
Once the yeast cells have been removed, dosage has been completed and the bottle resealed and labeled, we at Lallier print the precise date of disgorgement on the back label. This allows consumers to know its exact date. “The disgorgement date known to the consumer is important, because a bottle will taste very different a few months after disgorgement, than it will several years later,” says Sarah Durand.
How Long After the Disgorgement Date You Drink Champagne
All Champagne houses have different standards for the length of time that bottles are rested after disgorgement. At Lallier, non-vintage Champagnes are rested for a minimum of three months, while vintage Champagnes rest for at least six months. This period of bottle rest allows the flavors and aroma of the wine to coalesce, so that when you open your Champagne, not only do you have the perfect pour, but the perfect Champagne.
Discover the Champagne Lallier collection here.
