Dégorgement

French · disgorgement

Dégorgement (disgorgement) is defined by the OIV as the elimination of the deposit gathered on the closure.1 In Champagne it may not take place earlier than 12 months after tirage.2

There are two ways. À la glace, the neck is frozen so the deposit is trapped in an ice plug; à la volée, the bottle is opened by hand and pressure ejects the deposit.4,3

EU traditional method terms require separation from the lees by disgorging.5 Afterwards a doseuse adds the liqueur d'expédition.3 The disgorgement date is among the optional details on a back label.6 See disgorgement and late-disgorged.

See also

DisgorgementMethodsDégorgement à la glaceGlossaryDégorgement à la voléeGlossaryLate-disgorged (récemment dégorgé)StylesDosageGlossary

Sources

  1. OIV International Code of Oenological Practices, II.4.2 Second fermentation in bottle (II.4.2.1-II.4.2.6)
  2. Cahier des charges de l'AOP « Champagne » - modifications approved by the INAO national committee on 11 September 2024 (national opposition procedure text) (2024-09-11)
  3. Union des Maisons de Champagne. Disgorgement
  4. Comité Champagne (champagne.fr). Disgorgement
  5. EUR-Lex. Commission Delegated Regulation (EU) 2019/33 (consolidated text), Articles 47, 48, 49, 53, 54 and Annex III Part A (2023-12-08)
  6. Comité Champagne (champagne.education). How to read a Champagne label (2024-02)

Facts checked on 2026-10-19