With the end of the summer arrives the harvesting period, when the wine growing and wine making phases come together. The character and performance of the vines depend on the thoroughness and care given to the vine. However, climatic conditions also influence the quality of the blossoming and of the carpophore.
The date of harvest is then set by the C.I.V.C. (Comité Interprofessionnel du Vin de Champagne, or the Interprofessional Committee of Champagne Wine) which manages the shared interests of wine producers and merchants in the Champagne region.
WORK IN THE CELLAR: The grapes arrive at the press in 50-kilogram boxes. They are then delicately pressed in order to obtain a clear-coloured juice, before any impurities are removed. Yeast is then added, and the precious juice then undergoes its initial phase of alcoholic fermentation, turning it into wine.
PRE-PRUNING: In order to prevent the wood from becoming too hard, the vines are pre-pruned as much as possible as of when the first leaves start to fall. This enables them to be pruned more easily in winter.
COVER PLANTING: This plant covering between the rows of vines encourages the roots of the vine to take water from lower down in the soil. This practice enables wine growers to obtain a more subtle-tasting wine, and ensures the protection of the soil’s surface, which limits risks of streaming and erosion.
RIPENING: The hundred days after the blossoming constitute a decisive period. The skin of the grape begins to change colour, their acidity decreases and the fruit begins to be filled with sugar. However, the ripening of the grape varies depending on the grape variety and the climate.