R.D stands for Recently Disgorged and refers to a fairly new and stylised method of making Champagne; a style that is rapidly increasing in popularity. The methodology behind this wine making method was invented in 1952 by Madame Bollinger. Disgorgement adds an extra dimension to the traditional Champagne making process and relies on impeccable timing. After the Champagne has undergone its second fermentation, sediment forms at the neck of the bottle and is then quickly frozen. The frozen sediment is removed from the bottle and this helps the wine retain vitality. The character of a recently disgorged Sparkling wine is refreshing with its flavour echoing those of citrus fruits. Some R.D wines are best when consumed soon after the disgorgement process while others require time to age for heightened desirability.
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