Parigot Crémant de Bourgogne

The disgorging

Sight of one bottle with an ice cube trapping the 
		sediment in the bottleneck.This is the operation that will remove the deposit that is now concentrated in the bottleneck. The technique used for this is the discharging by ice that consists of plunging the bottles upside down in a bath of salt water at -25C. An ice cube forms in the bottleneck, trapping in it the deposit. When the bottle is opened, the pressure inside the bottle will expel the ice cube containing the dregs: this is the "disgorging".

Before resealing the bottle with its definitive cork, a dose (known also as an expedition liquor) must be added to it. This liquor is made from white cane sugar dissolved in A.O.C. white wine. Its role is to bring together all the flavours and aromas of the crémant. The previously discussed long aging process in the cellar allows Parigot to keep this dose to a minimum.

Sight on the label machine After a rest period, all that is left to do is clean the bottles and put the labels on before sending them off around the world.

Even thought crémants should be more so aged in the cellar of the winemaker and not the consumer, they can nevertheless be stored on average between two and five years. The optimal aging time for a crémant depends on several criteria, notably the quality of the wine used to make them and the amount of time they spend aging on their dregs.

A final tip: veer towards serving the crémant in flutes - they concentrate the "nose" and aromas better, and can only help you to better appreciate the fine bubbles by making them last longer.