disgorgement à la volée

Warm disgorging (volée = with momentum); see disgorgement.

French term for the removal of the yeast sediment (de-stemming, de-yeasting) that occurs during the production of sparkling wine(sparkling wine, champagne) during bottle fermentation. The process takes place after remuage (riddling), in which the yeast residue is successively transported into the neck of the bottle in regular operations over a longer period of time. Before the invention of remuage, the residue was not removed, but the bottles were stored and marketed cul-en-l'air (with the base of the bottle facing upwards). There are two different dégorgement processes:

Warm disgorgement

The manual process (disgorgement à la ancienne = traditional, old-fashioned; disgorgement à la volée = with a swing), which is mostly only used in smaller production facilities today, is relatively time-consuming and requires great skill and experience. The crown cap is removed with a degorging hook (bottom right in the picture). Care must be...

Full text

Voices of our members

The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!
Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

Welcome back!

disgorgement à la volée

disgorgement

Warm disgorgement

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU