In the production of champagne, this is the process of freezing the neck of the bottle which contains champagne and yeast sediments. This frozen ice plug of sediment and champagne is then forced out by pressure released from within the bottle when the temporary cap is removed, leaving the remaining champagne crystal clear.
-
Recent Posts
- Lizzie Keays July 15, 2024
- Talula’s Garden June 26, 2024
- Wine at Costco December 12, 2023
Copyright 2014 Venus Premium Magazine Theme All Right Reserved.
Back to top