In sparkling wine, the turning (traditionally by hand) of the bottle one-eighth of a turn every day. Over time this causes the yeast in the wine to end up in the neck of the bottle, from where it is eventually removed.
The art of turning and tilting bottles of sparkling wine in order to ease the sediment into the neck of the bottle. (See disgorging.)
The gradual turning of bottles each day until they are almost upside down, a step of the Champagne-making process.
An important step in removing sediment from Champagne. Bottles are placed in racks and then turned by hand or machine over weeks or months until they are upside down and the sediment has settled on top of the corks, whereby the sediment is readily removed.
progressive turning and tilting of sparkling wines during in-bottle fermentation in order to deposit the lees in the neck of the bottle prior to disgorging.
Also known as "Rémuage" in French, part of the Méthode Champenoise process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. Part of the Méthode Champenoise process.
Term for the process in making Champagne in which the bottles are turned and rotated a small amount each day in order to concentrate the sediment of yeast cells in the neck of the bottle prior to disgorging.
A step in champagne production where bottles are continually turned to bring sediment to the necks.
In the making of sparkling wine, this is the process used to remove the deposit left in the bottle by the secondary fermentation. Called remuage in French, the traditional method of riddling, employing special racks and involving inverting bottles by hand in stages over a period of some weeks, is time-consuming and labour-intensive. Mechanized racks which automate the process considerably shorten the time involved, while new specially-modified yeasts may render the practice obsolete.