“Riddling and disgorging.” Follow lesson no. 2 by Marcello Lunelli

lesson N°2

Removing the wine's yeasts

Now that the second fermentation stage is over, the bottles are still positioned horizontally. They still contain various solid residues that must be removed. They are therefore subjected to "remuage" (riddling, or shaking). This operation consists in changing the bottle's position from horizontal to vertical, with the bottle's cap pointing down ("bottiglia in punta"). The operation takes place in stages over a considerable period of time. The aim is to have the yeasts collect in the neck of the bottle (specifically, in the bidule).


The bottles are placed on special wooden racks (also known as pupitres). These stands are useful for correct daily execution of riddling. The staff must turn the bottles very carefully to facilitate passage of the residue (mainly residual or dead yeasts, or lees) to the neck of the bottle. For the solid residue to more readily reach the cap, each bottle is shaken and knocked or tapped by hand. Each time this takes place, the bottle is then placed in a more upright position. After the riddling has ben executed a number of times, the bottle will be in a vertical position. At this stage, and before moving on to the next stage, sampling of the wine may be conducted. The wine is delivered to the wine house's own analytic lab. The material is thus analytically controlled, to confirm that all previous stages were conducted correctly and that the wine is ready for the disgorging stage.


The "sboccatura" (disgorging or dégorgement) stage can now be carried out. The process consists in removing the lees that, due to riddling ("remuage"), have collected in the neck of the bottle. Two methods can be adopted. One is the ice method ("à la glace"), when the neck is dipped into a cooled brine water solution. This freezes the sediments, which are then expelled thanks to the pressure of the carbon dioxide. The "à la volée" method, on the other hand, consists in removing the bottle's cap manually.

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classic method sparkling wines course

During his 4 lessons, Marcello Lunelli tells us how classic method sparkling wines are produced.

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the programme

the programme

  • 06_10_2015 06_10_2015
  • 13_10_2015 13_10_2015
  • 20_10_2015 20_10_2015
  • 27_10_2015 27_10_2015

Lesson n° 1

Let's look at the procedures called first and second fermentation!

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Lesson n° 2

Riddling, or shaking, and disgorging follow the two fermentation stages.

Lesson n° 3

We then add a mixture of sugars, wines and liqueurs. This is the stage called "rabbocco" (topping up).

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Lesson n° 4

After washing, the bottles are ready for labelling and, at last, tasting.

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