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Poignettage

Term (also Piquetage) for shaking the bottles during the process of Champagne- or sparkling wine production. He is derived from "poignet" (wrist). The process can be carried out at different processing steps, either manually or in large houses partly also by machine:

  • after adding the liqueur de tirage (filling dosing), in order to optimize this as possible bottle fermentation to distribute in the bottle
  • during bottle fermentation so as not to agglomerate the yeast residue and the subsequent remuage to facilitate
  • as (rather seldom used) alternative name for the Remuage itself
  • after adding the liqueur d'expédition (shipping dosing) to wine and Dosage to mix

Poignettage - at Schlumberger
Picture: www.schlumberger.at

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