Disgorgement
This is the process that eliminates the sediment from the bottleneck. Upon freezing the sediment in the bottleneck, the crown cap is expelled to evacuate the deposit, and the cellar master then adds sugar and aged wine to achieve the desired sugar content: eight to twelve grams per litre for the brut and twenty to twenty five for the demi sec. The Champagne is then aged in our cellars for three to six months and is ready to be labelled and shipped.
Labelling
As would a fine dressmaker, Joseph Perrier takes an interest in the tailoring of their bottles. Labelling, headdress, wire muzzle, all labelling operations are naturally automated, yet supervised by a professional who has an eye for perfection. For the prestigious “Josephine cuvee”, for example, the eye of the wire muzzle is always placed behind the neck-label. The largest bottles: jeroboam (3 litres), mathusalem (6 litres), and salmanazar (9 litres) are labelled by hand. The House cultivates their difference in such details.