After the disgorging process, we add to the wine the “liqueur d’expédition”. It’s a blend of old wines and some sugar which helps create the difference between various wines.
For the Brut : between 10 and 13 g of sugar per litre.
For the Demi Sec : between 42 and 49 g of sugar per litre.
The bottles then receive their famous cork and their muselet.
After the dosage, the bottles will then remain in the cellar for about two months so that the added liquor blends perfectly with the wine.