The purpose of the palissage (trellising) is to arrange the vegetation according to the chosen size method, to develop growing of the exposed leaf surface and to avoid the mass of superfluous leaves and twigs.
This ensures the exposure to the sun and ventilation of the grapes.The Palissage is usually carried out in June.
This will consist in elevating and ordering the branches of the vine between two trunks called "relievers" (hoisting muscles).
This technique allows the sun to better reach the grapes as the branches are raised. This facilitates photosynthesis and improves the later maturation of the grapes.
This is a stage made with the utmost care to ensure that the grapes that make Champagne Claude PERRARD are of the highest quality.
