Nyetimber wines are disgorged by state-of-the-art machines to ensure accuracy and consistency. The process of disgorging involves three major stages. First, removing the yeast collected at the top of the bottle. We then add a small amount of dosage liqueur for balance and complexity. The dosage liqueur is a wine and sugar solution which is always tailored to the specific wine, and like all sparkling wine houses, remains a closely guarded secret. Finally, the cork is inserted and a wire hood is applied to close the bottle. Adequate post-disgorgement ageing time is essential before release, but the wine will continue to improve as it ages under cork.