Liqueur de Tirage
When sparkling wines are bottled, a dose of sugar and yeast that have been dissolved in reserve wine is also added. This is called the “liqueur de tirage.”
The Use of Liqueur de Triage in Sparkling Wine Production
The bottles are then sealed with metal caps and allowed to rest on their sides while the second fermentation occurs. The bottles are allowed to age and rest for one to many years even after fermentation is complete.
The addition of the liqueur de tirage produces not only carbon dioxide, but also dead yeast cells and other debris. Contact with the lees imparts a creamy texture in the finished wine. At the end of this process, the bottles are placed in riddling racks and are prepared for disgorgement.
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