Great video: disgorging sparkling shiraz

Really like this video from Teusner in Australia’s Barossa Valley. It shows the process of disgorging sparkling Shiraz – but this is the same process used for many sparkling wines and Champagnes. The fact that it’s done by hand here is quite fun. The objective is to freeze the plug of yeast cells from the second fermentation at the tip of the neck, then to get rid of them by opening the bottle, then to add the liqueur d’expedition, and to top up and seal – here with a crown cap.