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In a humid, dimly lit cellar of French Champagne house Ruinart, Cyril Guisant turns by hand some 60 bottles tilted downward in an A-frame-shaped rack. He is one of the "remueurs," or riddlers, who with the dedication of a monk to tradition manually rotates the bottles of the great Champagne makers to loosen the sediment at the bottom left by yeast during fermentation.After final corking the Champagne bottles are kept in storage for durations determined by the particular house before being sold.On May 20-22, the LMVH houses – Dom Perignon, Moet et Chandon, Krug, Ruinart and Veuve Clicquot which last year sold 62 million bottles of Champagne worldwide – will open to the public part of their sites and cellars, including a chance to see demonstrations by the remueurs.
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