• the process of removing sediment formed during secondary fermentation when producing Champagne. Once the still white wine is bottled, a dosage (a mix of sugar, water or wine, and yeast) is added to each bottle to start secondary fermentation in the bottle. This secondary fermentation produces some sediment inside the bottle, which needs to be removed. The bottles are arranged at an angle with the neck pointing down; once all the sediment has collected in the neck, it is removed in the disgorgement process.