FIELD: wine industry. SUBSTANCE: champagne bottles are filled with a fermentation mixture of blended champagne wine materials, liqueur and yeast break-up. After that the bottle is capped with a jam with a polyethylene cone secured on it, and a "muzzle" is fitted on it. After the secondary fermentation the lees is settled up into the jam space through the hole in the conical nozzle. EFFECT: facilitated procedure.
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