The disgorging stage involves removing the lees (yeast deposits) and giving the champagne its final sugar content by adding liqueur. Disgorging occurs once the secondary fermentation has taken place (at least 15 months after bottling). Depending on the final sugar content added to the wine, the designation Brut or Demi-Sec, for example, is obtained.
Here is a table summarizing the different champagne designations based on their disgorging process:
| Brut Nature | Extra-Brut | Brut | Extra Dry | Sec | Demi-sec | Doux | |
| Sugar level in g/L | Less than 3 | Less than 6 | Less than 12 | Between 12 & 17 | Between 17 & 32 | Between 32 & 50 | >50 |
At Champagne Pierrel, we attach the utmost importance to this step and conduct dosage tests at each disgorgement.
For all our champagnes, we use a liqueur that is neutral in taste and flavor to fully express the unique characteristics of each cuvée. We conduct six different dosage tests to determine the perfect balance and select the right one!
You probably have other questions; here are our answers in the following links:
What is the difference between Non VIntage and Vintage Champagne?
What is the difference between Blanc de Blancs and Blanc de Noirs Champagne?