After the sparkling wine has been bottled, the fermentation takes place in the bottle. The maturation lasts at least nine months. During this time, the yeast settles. Then the bottles are used almost horizontally in Rüttelpulte. By shaking and steepening the bottles, the yeast sinks into the neck of the bottle. Then the bottlenecks are immersed in a cold brine, while the Hefepfropfen freezes on the bottle cap. Now follows the Dégorgieren , that is with the removal of the crown cork comes out by the pressure of the frozen Hefepfropfen. The sparkling wine then contains the desired flavor through the filling dosing. The bottles are corked and secured with an agraffe (wire basket).