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side tor six months during the second fermentation sparked by the yeast, the fermentation that gives champagne its characteristicbubbles. That fermentation produces more sediment so after six months on its side, the bottle is turned upside down for riddling — twice a day. every day, for at least three months, the bottle is lifted, shaken, turned exactly 15 degrees and then put back down. According to Corrine, this causes the sediment to precipitate and settle m the cap.
Then after three months of riddling, the neck of the bottle is very, very carefully stuck into dry ice. “In two or three seconds, the neck is frozen and in the ice, we have the sediment,” Corrine explained. “Then we place the bottle at an angle, open the cap and let the ice fall out. We have to be sure that the rest of the good stuff stays inside,” she added, with a laugh.
Once the ice is removed, there’s space in the bottle. Filling that space brings the winemaker’s skills into play. What goes in is the “dosage,” the secret recipe
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