Disgorgement (dégorgement in French) is the champagne-production step where the frozen yeast plug from the bottle neck is expelled, removing spent yeast and sediment accumulated during aging on lees. The bottle is opened, frozen sediment is ejected, and a dosage is added before re-corking. Disgorgement timing affects champagne character: earlier disgorgement preserves freshness; later disgorgement allows more complexity development. Vintage champagnes often bear disgorgement dates (printed on the cork), helping collectors assess bottle age.
WHY IT MATTERS FOR COLLECTORS
Disgorgement date indicates when champagne was finished and corked, crucial for assessing bottle age and aging potential. Recent disgorgements suggest freshness; older disgorgement dates may indicate extended aging.
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