Disgorgement in Champagne: The Art, Science, and Mystery Behind the Bubbles

At its core, disgorgement is the process of removing the sediment (aka lees) from a bottle of Champagne after it has undergone its second fermentation in the bottle. This second fermentation is what creates the bubbles — the signature sparkle we love.

During the time when the wine is aged on the lees (often years), it develops complexity, texture, and structure. But before it can be sealed with its final cork and foil, the dead yeast must be expelled.

Historically, this was done à la volée — “on the fly” — with cellar masters using a quick flick of the wrist and their thumb to control the foam as the lees shot out. Today, it’s typically done mechanically, for precision and hygiene, in a method called disgorgement à la glace, where the neck of the bottle is frozen and the sediment is ejected as a frozen plug.

It’s over in seconds. But the timing of this moment and what happens next can change everything.

Disgorgement isn’t just a technical step. It’s a pivot point for the wine. Up until that moment, the Champagne has been maturing in an oxygen-free, reductive environment, protected from outside air thanks to its crown cap.

But after disgorgement, the bottle is topped off with a small amount of wine and dosage (a mix of wine and sugar, depending on the desired style), and sealed with a cork. At this point, oxygen enters the picture, and the wine begins a new phase of its evolution.

Think of it like a patient undergoing surgery. As Bruno Paillard, the mastermind behind Champagne Bruno Paillard, said:

“We must let the wines rest after disgorgement, to let them recover. Many release the wine to market shortly after disgorgement — I see this as disrespectful to the wine.”

This “rest” — known as post-disgorgement ageing — allows the wine to integrate, regain composure, and reveal its full complexity.

Once a Champagne is disgorged, it doesn’t stop changing. That’s when the flavour transformation begins.

Champagnes that are aged for years after disgorgement can evolve through four distinct stages:

1. The Fruit Stage

Bright and lively with citrus, green apple, and red fruit notes will be developed, depending on the blend. Effervescence is fine and energetic.

2. The Floral Stage

White flowers, rose petals, and delicate perfume develop. The wine becomes softer and more textured.

3. The Spice Stage

With more time, the Champagne takes on complexity, such as almonds, hazelnuts, and hints of spice begin to emerge.

4. The Toasted Stage

This is the realm of connoisseurs where aromas of baked bread, brioche, patisserie, and even truffle come into play. These are the wines with long post-disgorgement ageing, sometimes over a decade.

Late-disgorged wines, like those from Champagne Bruno Paillard, sometimes release bottles disgorged 6 to 16 years ago to showcase the full arc of this transformation. They’re often multi-vintage blends, containing 25-50% reserve wines dating back to the 1980s that deliver depth and complexity. Think citrus and salinity wrapped in almond and spice, with a finish that lasts for minutes.

The truth? Time is expensive.

Champagne producers operate in a region where land is limited and costs are high. Holding onto bottles for years after disgorgement means fewer wines on the market, delayed cash flow, and the need for more storage space.

For some houses, especially those focused on volume or commercial styles, the goal is freshness, accessibility, and early drinking. These wines are often released just months after disgorgement. They are usually bright, fruity, and meant for joyful, immediate enjoyment.

Others, like Bruno Paillard Old Disgorgements Collection, Bollinger’s RD (“Recently Disgorged”), or Dom Pérignon’s “P2” series, believe in the power of time. These wines are crafted for depth, complexity, and longevity. They’re less about fruit and fizz, more about finesse and layers.

This is where things get tricky.

Not all Champagne producers put the disgorgement date on the label. But those who do are giving consumers a powerful tool.

Here’s what to look for:

Back Label Clarity

Some producers print “Disgorged: MM/YYYY” clearly on the back.

Codes

Others use cryptic lot codes that you have to decode (not consumer-friendly).

Extra Cues

If you see “RD” (Recently Disgorged) or terms like “Late Disgorged” on the front label, it’s a sign the bottle spent extended time post-disgorgement before release.

If you’re a Champagne enthusiast, it’s always worth asking your wine merchant or checking the producer’s website. Transparency is growing, and many high-end producers are now proudly sharing this information.

There’s no absolute good or bad, but there is intention.

If a Champagne is meant to be fresh and lively, early disgorgement and quick release make sense. Enjoy it chilled, young, and celebratory.

But if a wine was built for complexity with old reserve wines, long lees ageing, or a structured style, it deserves time after disgorgement. Releasing it too soon can result in disjointed flavours or even reduction (that matchstick aroma some associate with tightly wound Champagne).

Some of the most compelling Champagnes we’ve ever tasted have been those with 10–15 years of bottle age after disgorgement — nuanced, harmonious, and layered in a way fresh Champagnes can’t match.

Disgorgement is not just a technicality. It’s a turning point when Champagne leaves the safety of its lees and begins its final journey. Whether that journey lasts months or decades can make all the difference in what you taste.

For those of us who love Champagne not just for its sparkle but for its soul, knowing the disgorgement date opens a world of discovery.

If you’ve never tried a late-disgorged Champagne, start with a producer like Bruno Paillard, whose cuvées — some disgorged over a decade ago — showcase the kind of complexity only time can give.