Disgorgement: A step in the traditional process of sparkling wine production wherein frozen sediment is removed from the neck of the bottle.
Disgorgement: (French) A step in sparkling wine production whereby the yeast that conducts the secondary fermentation in the bottle is removed.
Dolce: (Italian), doux (French) dulce (Spanish) Sweet.
At disgorgement, Bollinger wines are given a low sugar dosage, to maintain the balance and flavor of the wine. The company uses 6-9 grams of sugar per liter for the Special Cuvée and La Grande Année. The extra-dry R.D. is dosed between 4 and 5 grams.
Disgorgement: The process of removing the sediment from the bottle during the méthode champenoise process of making fine sparkling wines.
The next operation - disgorgement or dègorgement and which allows the elimination of the sediment - consists in opening the bottle.
The removal process is called disgorgement. The neck of the bottle is stuck into this machine, which freezes it.
the wine is transferred from the bottles to tank for filtration, prior to rebottling - all while still under pressure. The "transfer" method is less labour intensive than the traditional method in that it dispenses with "remuage" and "disgorgement".
of the two styles can be found in Bollinger, the bright and floral elements found in a recently disgorged RD demonstrating the protective capacity of the lees, whereas Grande Année (pictured above), aged under cork after disgorgement, ...
 See also: Dosage, Bottle, Champagne, Vintage, Quality
  
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