27/10/2026
Here’s how Cap Classique gets its sparkle and clarity.
Be prepared for a symphony of sounds in the cellar on disgorging day, like loud clangs, pops and whooshes of pressurised gas escaping.
Disgorging is the step where we remove the yeast sediment from Cap Classique after it has created its bubbles and developed flavour in the bottle.
First, the bottles are slowly turned (a process called riddling) so the yeast settles in the neck. The neck is then frozen, the cap is removed and the pressure inside the bottle pops out the frozen plug of sediment.
A small amount of w**e (sometimes with a touch of sweetness) is added to replace what was lost and to adjust the final flavour. The bottle is then closed with cork and secured with a wire cage.
Image 5:
Without disgorging, the dead yeast and sediment would remain in the bottle, making the sparkling w**e cloudy. Disgorging leaves you with the clear, finished w**e that’s ready to drink.
