Dégorgement refers to the removal of the lees from the bottle during the Méthode traditionnelle. The dead yeast cells have formed in the bottle during the second fermentation caused by the addition of the ‘liqueur de tirage’. Through the remuage all yeast cells are collected in the neck of the bottle. During the dégorgement the neck of the bottle is frozen by dipping it in a brine bath (calciumchloride / glycol). The bottle is turned upright, the crown cap is removed and the ice plug that contains the lees is ejected from the bottle by the CO2 pressure. After this, the bottle is refilled with the liqueur d’expédition and the final cork stopper is placed.