Bottles go through disgorgement and dosage before they are finished in bottle. We let the bottles sit in a freezing bath so that the lees solidify and stick together. The bottle cap is popped on the disgorging line, and the force of the pressure in the bottle shoots the lees out. The bottle is topped with a disage mixture, which is a combination of still wine, sugar, and liqueur. This will top off the bottle to make sure it is at the fill mark and will add the desired sweetness to the wine.