Dégorgement (Disgorgement) [pronunciation: day-gohrzh-mah]
The process of removing the yeast sediments (lees) after fermentation and aging in bottle. The sediment must be collected in the neck of the bottle through riddling, whether manually or through the use of a gyropalette. Typically, the bottle of the neck is frozen to seal the sediment into a solid mass, and then this mass is forcefully ejected when the crown-cap is removed. Some growers, however, still disgorge bottles without using the freezing technique.
See also: Dosage, Non-Dosé, Time on Lees
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