Premium Framed Print : Degorgement at Mumm s
Framed Photos from Mary Evans Picture Library
Degorgement at Mumm s
Degorgement and dosage at Mumm s. Date: 1908
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 14294353
© Mary Evans Picture Library
Champagne Cultivation Dosage Wine Mumm
14"x18" Premium Frame
Contemporary style Premium Wooden Frame with 8"x12" Print. Complete with 2" White Mat and 1.25" thick MDF frame. Printed on 260 gsm premium paper. Glazed with shatter proof UV coated acrylic glass. Backing is paper covered backing with rubber bumpers. Supplied ready to hang with a pre-installed sawtooth/wire hanger. Care Instructions: Spot clean with a damp cloth. Securely packaged in a clear plastic bag and envelope in a reinforced cardboard shipper
FSC Real Wood Frame and Double Mounted with White Conservation Mountboard - Professionally Made and Ready to Hang
Estimated Image Size (if not cropped) is 30.4cm x 20.3cm (12" x 8")
Estimated Product Size is 45.8cm x 35.6cm (18" x 14")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with landscape (horizontal) orientation to match the source image.
EDITORS COMMENTS
Degorgement at Mumm's: A Historical Moment in Champagne Cultivation (1908) This photograph captures the traditional process of degorgement, or riddling, at the renowned Champagne house of Mumm, in the early 20th century. Degorgement is a crucial step in the Champagne-making process, which involves the careful removal of the yeast sediment, known as lees, from the bottle. The image shows a skilled worker, dressed in a white coat and holding a long riddling rack, or puid, which is used to gradually turn the bottles during the degorgement process. The riddling rack is filled with several Champagne bottles, each with a crown cap covering the opening. The bottles are angled at an incline, allowing the sediment to collect in the neck of the bottle. The worker carefully turns the rack, applying gentle pressure to the bottles to ensure an even distribution of the sediment towards the neck. This process, which can take several weeks, is essential to create the crystal-clear, elegant Champagne that Mumm is famous for. Once the sediment has collected in the neck, the bottle is placed in a freezing vat, where the neck is frozen. The pressure from the Champagne inside the bottle forces the frozen sediment out through the small opening, leaving the Champagne clear and ready for the final step: dosage. This historical photograph, taken in 1908, offers a fascinating glimpse into the traditional methods and dedication that have made Mumm Champagne a cherished beverage for over two centuries. The intricate process of degorgement, which is still carried out by hand at some Champagne houses, is a testament to the rich heritage and craftsmanship that goes into each and every bottle.
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