Bottle vibration

In the production of sparkling wines (sparkling wine, champagne), a common process to move the lees into the neck of the bottle. See under remuage.

French term (German: Rütteln) for a process commonly used in the production of sparkling wine (champagne, sparkling wine) as preparation for the subsequent disgorgement (removal of the lees). The process was invented around 1813 by Antoine de Muller (1788-1859), an immigrant from Germany (Swabia) and the legendary cellar master of the famous Veuve Clicquot-Ponsardin champagne house in Reims (Champagne).

Shaking aids

Many producers are increasingly adding so-called "riddling aids" to the dosage (addition of the "liqueur de tirage") for triggering the second fermentation in the bottle, which makes it easier to precipitate the yeast deposit. This is usually a mixture of bentonite and tannin, which prevents the resulting granular deposit from sticking to the bottle glass and ensures that it...

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Bottle vibration

Remuage

Shaking aids

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