The bottle, once fitted with the wire muzzle is energetically shaken to mix the wine and the "liqueur d'expédition" (a liqueur of wine and cane sugar). This process is called the "piquetage" or the "poignetage".

         Next the bottle is visually examined to ensure that it is neither cloudy nor contains sediment. It is then replaced in pallet-cases and taken down into the cellars for a last ageing period of two to three months before labelling. During this resting time, the "liqueur d'expédition" will mix perfectly with the wine, while the cork will soften so that it can be easily removed from the bottle for consumption.