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Poignettage

Name (also piquetage) for the shaking of the bottles during the process of Champagne- or sparkling wine production. It is derived from "poignet" (wrist). The process can be carried out in various processing steps, either manually or in some cases mechanically in large houses:

  • after adding the Liqueur de tirage (filling dosage) to make it as optimal as possible bottle fermentation to distribute in the bottle
  • during bottle fermentation so as not to clump the yeast residues and the subsequent one remuage to facilitate
  • as a (rather rarely used) alternative term for the remuage itself
  • after adding the Liqueur d'expédition (shipping dose) to wine and Dosage to mix

Poignettage - at Schlumberger
Image: www.schlumberger.at

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