Disgorgement occurs in the final stages of mé́thode champenoise, when a Champagne is ready to be corked. During the riddling process, pressure within the bottle causes sediment to accumulate within the neck. To remove these lees, the neck is flash frozen using an extremely cold brine solution. The cork is then removed, which allows the pressurized bottle to disgorge the solid plug of ice and sediment. The Champagne is then topped off with dosage, re-corked, caged, and cellared. These steps are often performed very quickly and efficiently on an automated bottling line.