Finally comes the last, very important step; the disgorging process. The bottle, still maintained in a vertical position is inserted into a freezing tray, crystallizing the sediment that has collected in the neck of the bottle. When the bottle is subsequently turned upright and opened the pressure in the bottle expels the frozen deposit without losing too much of the precious wine. A special liquor, homemade, called “shipping liquor” and composed of cane sugar and champagne is then added; the proportion of this liquor determining whether the champagne is brut nature, brut or demi-sec. The bottle is then corked, using a wire cage to contain the pressure which can be as much as 5 bars per bottle.