After resting angled down in pupitres, where the bottles are periodically rotated and in order to allow the dead yeasts to gather at the neck of the bottles, it is necessary to eliminate the sediment during a process called disgorgement (degorgement).
Disgorgement can happen in two ways:
▪ manual: à la volèe
▪ mechanical: à la glace (freezing)
The wine that is disgorged is substituted with a mix of wine and sugar: this is a personal touch of the enologist, a secret mix called the liqueur d’éxpedition that makes every label unique, defining the personality of each Trentodoc wine.
DISGORGEMENT “À LA VOLÈE”
The bottles are opened one by one by this traditional method, manually. After releasing the cap, the pressure that the wine has developed pushes out the dead yeasts that were collected in the plastic cap (bidule) just under the outer cap.
DISGORGEMENT À LA GLACE
This method mechanically freezes the wine in the neck of multiple bottles simultaneously. The pressure in the bottle causes the frozen portion to pop out, taking with it the residual dead yeasts.
