Débourbage à froid, or cold settling in English, is the process of inducing a rapid temperature drop of the must at 4-8 °C for a few hours or days, after pressing. This way, the must becomes very clear and clean and hasn’t been deprived of its organoleptic qualities and will develop further aromas. One of the early adopters of cold settling is Billecart-Salmon, but nowadays, other houses do it too, like Pol Roger.