The Broyage

Filed in: Champagne | 0

    The crushing of the branches is an important stage in the cycle of the vine. Following pruning, the wood removed is arranged in andean in the row. These Andeans then pass finely ground allowing their ... Read more

The End of the Palissage and the Cutting

Filed in: Champagne | 0

  Training, aimed at improving quality and yield by increasing the efficiency of photosynthesis, ends after 3 weeks of work. We can salute the work of our team who carried out this task with rigor even under the ... Read more

The Palissage

Filed in: Unclassified | 0

      The objective of the training is to support the vegetation according to the method of pruning chosen, to develop the exposed leaf surface and to avoid the overcrowding of vegetation. It ensures the exposure and aeration of the grapes and is carried out in ... Read more