After freezing the bottleneck, the cork is taken off and inner pressure ejects the frozen sediments gathered in the bottleneck. Expedition liqueur (sugar) is added, which will determine the kind of cava depending on the sugar content; bottles are then filled with the same cava we are degorging so as to get the right level and they are sealed with cork and muzzle. Bottles are washed, checked against the light one by one, labelled and packed into boxes.
 

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