1. Cool the bottle of champagne to 5-10 degrees (a few hours in the refrigerator will be enough. Hint - for sabrage purposes, you can quickly cool the bottle neck down in a bucket of ice);
2. Clean the surface of the bottle neck from foil (Photo 2). Ideally, it should be completely freed from foil, you can use a sommelier knife. If you can’t do this, then release the neck only on one side, along one of the vertical seams of the bottle. Read on about bottle seams;
3. The muzzle (the wire bridle that holds the cork) needs to be twisted higher up the bottle into the place between the two widenings of the neck. Remove the muzelle by pointing the bottle away from people. After removal and repositioning, be sure to tightly screw the muzelle on the side of the bottle, while leaving a small ring on the back side and snap the carabiner from the chain into it (Photo 3);
4. Holding the bottle at an angle of 35-45 degrees, find the vertical seam that you freed from the foil. Take the card by the lower right corner and place it on the seam at the level of the beginning of the neck, then, without lifting the card from the bottle, make a sharp movement towards the cork (Photo 4).