Bottling
A precise quantity of sugar and yeast is added to the still wine upon which the wine is bottled. The bottles are then stocked in the cellar. The sugar is once again dissipated by the yeast. The resulting CO2 is imprisoned in the bottle, and dissolves little by little to create “la prise de mousse”. Effervescence!
Riddling
Bottles are then ready for riddling. The bottles are placed upside-down on sloping racks and are manually turned and tilted an eighth of a turn everyday for two to three months; or mechanically for a week thanks to modern riddling machines, “gyropalettes”. From this position, yeast sediment settles in the bottleneck..