What is the process used in Champagne production where a constant twisting and giggling of the bottle takes place in order to shake the lees in the bottle down to the neck of the cap?
Question 1 Explanation:
After aging, the lees must be consolidated for removal. The bottles undergo a process known as riddling (remuage in French). The bottles are placed on special racks called pupitres that hold them at a 45° angle, with the crown cap pointed down. Every two days the bottles are given a slight shake and turn, alternatively on right then left, and dropped back into the pupitres, with the angle gradually increased. The drop back into the rack causes a slight tap, pushing sediments toward the neck of the bottle. In 8 to 10 weeks the position of the bottle is straight down, with the lees settled in the neck.