page_title: Traditional method
section_title: Riddling
hierarchical_section_title: Traditional method / Riddling
caption_attribution_description: English: Le Remueur: 1889 engraving of the man engaged in the laborious daily task of turning each bottle a fraction. Français&#160;: Remuage, faire descendre le dépôt pour l'extraire.
context_page_description: The traditional method is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines, in Spain to produce Cava, in Portugal to produce Espumante and in Italy to produce Franciacorta. The method is known as the méthode champenoise, but the Champagne producers have successfully lobbied the European Union to restrict the use of that term within the EU only to wines produced in Champagne. Thus, wines from elsewhere cannot use the term "méthode champenoise" on products sold in the EU, and instead the term "traditional method" or the local language equivalent. South African wines from the Western Cape are labelled with the term Methode Cap Classique. Some wine producers in countries outside the EU may disregard EU labeling laws and use méthode champenoise or even “Champagne” on labels for products not exported to the EU, but this usage is decreasing.
context_section_description: After ageing, the lees must be consolidated for removal. The bottles undergo a process known as riddling (remuage in French). In this stage, the bottles are placed on special racks called pupitres that hold them at a 35° angle, with the crown cap pointed down. Once a day (every two days for Champagne), the bottles are given a slight shake and turn, alternatively on right then left, and dropped back into the pupitres, with the angle gradually increased. The drop back into the rack causes a slight tap, pushing sediments toward the neck of the bottle. In 10 to 14 days (8 to 10 weeks for Champagne), the position of the bottle is straight down, with the lees settled in the neck. (This time can be shortened by moving the bottle more than once a day, and by using modern, less sticky strains of yeast.)
  Manual riddling is still done for Prestige Cuvées in Champagne, but has otherwise been largely abandoned because of the high labour costs. Mechanised riddling equipment (a gyropalette) is used instead.
  Many stores now sell riddling racks for decorative storage of finished wine.
caption: Le Remueur: 1889 engraving of a man engaged in the laborious daily task of turning each bottle a fraction
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