After several years of ageing, the decision on when to start the process of disgorging falls to Séverine Frerson, Perrier-Jouët’s Cellar Master and the gatekeeper of the House’s indelible style from the vineyard to the cellar. The necks of the bottles are frozen so that the lees can be teased out, then replaced with the liqueur de dosage which determines the level of sugar and, in turn, the signature “brut” style of the nascent champagne.

Requiring extreme precision, the addition of liqueur de dosage to the champagne endows each cuvée with its own distinctive style. This delicate nectar helps to determine the residual sugar content of the wines, delineating the crisp, floral character which has become the hallmark of Maison Perrier-Jouët. From “doux” to “extra brut”, liqueur de dosage determines the champagne profile. At Perrier-Jouët, the result is always a “brut” champagne, which has been the house's signature style since its creation.

The champagne bottles are now ready to be sealed with their cork stoppers and iconic wire cages. After a few more months of ageing, they will be ready to leave the House’s cellars and wing their way to lovers of Perrier-Jouët champagne all over the world.