Bottles stored ‘sur-pointes’

When making sparkling wine using the traditional method (méthode Champenoise), bottles may be kept after the second fermentation is finished but before they are disgorged.

They can be kept on their necks, upside down, so that the lees stay in the bottle’s neck (“sur pointe”) (which makes the disgorgement process easier). In that sense “pointe” designate the head of the bottle.

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