Dépointage

French · stacking neck down

Dépointage is stacking bottles neck down in rows, ready for disgorgement.1

It follows remuage, once bottles stand sur pointe with the deposit on the closure.1,2 Keeping them neck down keeps the deposit in place.

Next comes dégorgement. In Champagne it may not take place earlier than 12 months after tirage.3 Disgorgement is done by hand (à la volée) or after freezing the neck (à la glace); mechanised lines handle 2,000 to 18,000 bottles per hour.4 See riddling and disgorgement.

See also

Sur pointeGlossaryDégorgementGlossaryRiddlingMethodsDisgorgementMethods

Sources

  1. Union des Maisons de Champagne. Pointage, remuage (riddling) and dépointage
  2. OIV International Code of Oenological Practices, II.4.2 Second fermentation in bottle (II.4.2.1-II.4.2.6)
  3. 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)
  4. Union des Maisons de Champagne. Disgorgement

Facts checked on 2026-10-19