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Once the sparkling wines are finished aging, the wine is clear, and all of the sediment is in the neck of the upside-down bottle. For the sediment to be removed, the necks of the bottles are immersed in a bath of freezing brine and the caps are removed. When this happens, the frozen sediment shoots out of the bottle, leaving a clear sparkling wine with a bit of space at the top. This is referred to as disgorging, or dégorgement, in French.