Simple really, we never take it out. Let me explain... When grape juice is turned into wine, it happens through a process called fermentation. Yeast cells are floating around in the juice busy eating the sugar and turning it into alcohol. The biochemistry is reasonably straightforward and there is no need to bother you with the details here, but sugar goes in and alcohol and carbon dioxide comes out (which is why fermentations are fizzy). Now consider two stubbies of beer, one from the esky and one warm, open them both and the warm one will froth over, whilst the cold one will merely bubble a bit. That is because the colder a liquid, the more gas it can hold. Towards the end of the fermentation the wine is saturated with gas. If we get the wine really cold, the fermentation will stop (leaving some of the natural sugar) and all of the gas will stay in the wine. From there we do everything as cold as possible, from filtration through to bottling where we ram a cork in to stop any dissolved gas excaping. Voila - a sweet fizzy wine.