A bidule is a small plastic cylinder inserted in the neck of the champagne bottle during the secondary fermentation, under the crown cap, to trap the sediments (the lees) in the wine when the bottle is turned upside down. This eases the removal of the sediments from champagne during the disgorgement.

If you want to learn more about the Champagne terroir and production process, and about the best Champagne houses and wines, check out our extensive Champagne Guide on Amazon

« Back to Glossary Index