The step in winemaking where sediment is removed during the MÉTHODE CHAMPENOISE process of making fine SPARKLING WINES. In a prior step called REMUAGE, sediment slowly collects around the CORK or CROWN CAP (the bottle is positioned upsidedown). The neck of the bottle is then placed in an icy brine or glycol solution, which causes the neck’s contents (mainly sediment) to freeze into a solid plug. During disgorging the cork or crown cap is removed, and the pressure in the bottle causes the frozen plug of sediment to pop out. The procedure is followed by the remaining méthode champenoise steps including adding the DOSAGE, topping off the bottle with additional wine, and recorking it. The French term for this process is dégorgement. The unofficial term late disgorged is used on some wine labels to indicate that a SPARKLING WINE has been AGED longer than normal bottlings and, through this longer aging, absorbed more flavor from the LEES.