Can someone explain the process of riddling bottles?

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Riddling is a process used to keep Champagnes and sparkling wines from having a cloudy, murky appearance upon uncorking. Riddled bottles are placed downward at about a 45 degree angle and shaken by hand or machine every 24-72 hours. Each day, the angle of the bottle is increased downward, so that by the end of the process, which takes around two weeks when performed by hand, the bottle is vertical and pointed downward with sediments collected at the bottom for easier removal.

Winemakers, if you do incorporate riddling, do you prefer to do it manually or by machine? We'd love to know!
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