Remuage is a process during the Méthode traditionnelle. During the remuage, the bottles that lay ‘sur lattes’ are given a sharp quarter-turn daily and are gradually tilted upside down in wooden racks called pupitres. In this way the lees, the dead yeast cells in the bottle, slowly sink to the neck of the bottle. Today, this process is often done mechanically with gyropallets, whereby a complete crate of 504 bottles is turned in this way and slowly turned upside down. Nevertheless, traditional champagne houses often still do this by hand. When all lees are in the neck of the bottle, the remuage is complete and the dégorgement can take place.