EDM
-20/07/2025
An essential step in making sparkling wines according to the Méthode Traditionnelle is removing the (exhausted) yeast cells from the bottle. This process is mainly machine-controlled, but human labor is also involved. Below, you can read and see step by step how dégorgement works.
The dégorgement is preceded by other steps in the vinification (= wine making) process. Our grapes are pressed immediately after harvesting, a first fermentation takes place in stainless steel vats, and only then is a second fermentation in the bottle initiated, with the addition of extra yeast cells. This blog highlights only a small part of the vinification process. Prior to the steps described below, our bottles undergo a long period of rest or maturation before we begin remuage (= turning 90°) and dégorgement.
If you would like to follow the entire process up close, why not come and visit our estate? Our guides will enthusiastically explain how sparkling wines—as well as still wines—are made at Entre-Deux-Monts.
The bottles are placed in a machine so that each bottle neck is immersed in an ice bath for 5-8 minutes. This is necessary to keep all the yeast cells that have collected in the bottle neck together.
The bottles are removed from the ice bath and rotated 180° by machine, so that they are ready for further processing.
Soaking it in an ice bath for several minutes has formed an ice plug in the neck of the bottle. This holds together all the yeast cells that we want to remove from the bottle.
The ice plug and yeast cells are removed by removing the bottle cap. Due to the pressure built up in the bottle—caused by the bubbles—the ice plug leaves our bottle with a loud bang!
The uncorked bottles are topped up to a volume of 75cl and, if applicable, the dosage is completed with a liqueur. This liqueur is better known as a sugar syrup that classifies the sparkling wine as, for example, Extra Brut or Brut. Our Entre-Deux-Monts wines are given a limited amount of sugar, which earns them the Extra Brut (3-6 g/l) or Brut (6-12 g/l) designation.
We seal the bottle by adding a cork and muselet.
The bottles are stacked in crates and stored in this way for several weeks before they are labeled and ready to be served.
We would like to invite you to Entre-Deux-Monts for a tasting of our wines with commentary from our bar staff, or a guided tour of the estate.
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