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French term for a device operated by electric motors as a mechanical alternative to the time-consuming manual remuage (shaking) in the production of sparkling wine(champagne, sparkling wine ). The bottles are placed in a cage-like metal frame and are rotated at regular intervals so that the yeast collects in the neck of the bottle for later removal ( disgorgement ). The device or process was patented in 1968 by two French winemakers, Claude Cazals and Jacques Ducion. The Champagne Oenological Station quickly showed great interest, signed an exclusive contract and undertook trials. However, the system did not catch on until the mid-1970s. The first major users were Codorníu in Spain, as well as Marne et Champagne, Piper Heidsieck and Roederer in France. In Spanish, it is called "girasol" (sunflower) after its twist and appearance. New processes are now making gyropalettes obsolete; see Alginate.

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

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