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Disgorged vinification is a method of making sparkling wines, such as Champagne, in which the wine is fermented in the bottle and then the yeast is removed before the wine is sealed. This process is called disgorging, and it is done by freezing the neck of the bottle so that the frozen yeast plug is expelled, and then the bottle is topped off with a mixture of wine, sugar, and yeast called the “liqueur d’expédition.” This final step gives the wine its final dosage, or level of sweetness, and also adds bubbles to the wine. The wine is then sealed with a cork or crown cap and is ready for aging. Disgorged wines are more expensive and often considered higher quality compared to non-disgorged counterparts.

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