Until the moment when in 1816 Madame Clicquot invented a method of removal of sediment, taste and sparkling of Champagne in the beaker did not bring such a pleasure as is the case nowadays. Before being served on the table, a sparkling drink must have been strongly chilled, in order to prevent going up of sediment, which stirred up wine during opening of the bottle. Due to this fact, many features of the drink became worth. Thanks to Madame Clicquot, Champagne became transparent, and won the global fame of the luxury wine.

After long-lasting ageing, a start of the following the most important phase of development called champagnization is combining with the ultimate transposition.

At the beginning, champagnized cuvee (wine undergone champagnization, and aged on the yeast sediments) is chilled up to -3°С, for the purpose to ease removal of sediment.

The process consists of two consecutive operations: remuage (remuer (French)- move) - collection of sediment formed during vitality of yeast microorganisms into cork, and disgorgement-removal of the cork with the said sediment.

Ageed champagne shall be put onto pupitres, with initial inclination angle of the bottle 45°.

In such position, wine is kept 2-3 months during which time skilled trained remuage specialists, over certain periods of time, revolve manually each bottle onto certain angle (45° or 90°) on their axis, putting it simultaneously in vertical position.

This is a very accurate process that requires special skills that can be mastered only during production; this is also one of technological salts of Artyomovsk wine-makers.

Traditional high-grade Champagne is absolutely pure. In order to obtain such grade of purity, bottleneck shall be frozen, and then skilled disgorgement specialists tear off a tirage bracket. The cork exposed to the carbon dioxide pressure flies away out of the bottle together with frozen sediment. Open bottles go to the liquor dosage aggregate.

The aggregate puts into wine a dosage that supplies specific sugar content and sort of wine respectively. This is aт end of the creation of unique flavor and taste of Artymovsk sparkling wine. Further, bottles shall be corked up with cork stopper and tied with muzzle– metal wire (museliere (French)– muzzle), after that, bottles are going to the check ageing.