Once the wine is finally ready it is time for the riddling. The decomposed yeasts have left a sediment that must be removed: the bottles will progressively move from a lying position to eventually rest “sur pointe” or with the top facing down. The sediment then slides into the neck of the bottle. Today this operation is largely mechanicanized in Champagne, but the but the Comtes de Champagne continues to benefit from manual riddling.
The tops of the bottles are plunged into a -27°C freezing solution and an ice cube forms in the neck, trapping the sediment. This ice cube is expelled once the bottle is opened and is replaced by a dosage liqueur made of sugar and still wine. The bottle is immediately corked and muzzled.