El degüelle es una de las fases finales en la elaboración de un espumoso (cava o Champagne). En ella, se abre la botella y con la presión que hay en su interior empuja los restos de la fermentación de las levaduras, dejando el espumoso libre de residuos. En este caso nos lo enseñan desde la Bodega Vidular, en Cantabria, donde hacen un espumoso que no debéis dejar de probar. Podéis ver algo de ellos en nuestro Blog.
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