Madame Clicquot is credited with a great breakthrough in champagne handling that made mass production of the wine possible. In the early 19th century, with the assistance of her cellar master, Antoine de Müller, Clicquot invented the riddling rack that made the crucial process of dégorgement both more efficient and economic. Clicquot’s advance involved systematically collecting the spent yeast and sediments left from the wine’s secondary fermentation in the bottle’s neck by using a specialised rack.

Composed much like a wooden desk with circular holes, the rack allowed a bottle of wine to be stuck sur point or upside down. Every day a cellar assistant would gently shake and twist (remuage) the bottle to encourage wine solids to settle to the bottom. When this was completed, the cork was carefully removed, the sediments ejected, and a small replacement dose of sweetened wine added^.