Disgorging tool manual
Handy tool to simplify champagne disgorging! The bottle neck is submerged in water or brine with a temperature of -20 °C. The champagne in the bottle neck freezes and the bottle is placed upright leaving the iced leese in the bottle neck. With the degorging tool the bottle is then opened. The bottle pressure makes the iced lees plug shoot out of the bottle.
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