Good to know
The
widow Barbe-Nicole Cliquot (1777-1866) inherited the estate at the age
of 27 after the death of her husband. Because she did not like the yeast
at the bottom of the champagne bottles, she developed the technique
known today as ‘shaking’, where the bottles are periodically turned by
hand during fermentation. This allows the yeast to settle in the
bottleneck, so it can be easily removed once the maturing process is
complete.