Although these yeast cells contribute much flavor, there is one major drawback - they make the wine cloudy with sediment. In order to remove the dead cells from the bottle, the practice of riddling was developed. Riddling, turning the bottles and slowly slanting them from the horizontal to the vertical position over the course of many weeks, collects the lees in the top of the neck of the bottle where it can later be removed. Though it used to take as many as 2 months, riddling now can be done in the matter of 3 days thanks to large metal crate machines called gyropalettes which stack hundreds of bottles at a time and regularly turn, shift and shake them to collect the lees in the nape of the bottle. However, many champagne houses reject the new technology and promote the traditional method of riddling, claiming that it fosters a better wine.