Harvest and pressing, a busy month of September

The harvest, a decisive period for champagne

The harvest sometimes begins at the end of August, but in any case most of the harvest takes place in September. It is a period that lasts about 10 days where we reap the fruits of our work for a whole year. The winemaker works with nature. The quality of the harvested grapes is the result of precise pruning and the rigor of the various operations carried out throughout the year.

We have chosen to keep our old vines. Indeed, it does not produce as many grapes but improves the sugar concentration in each berry and therefore the aromatic development potential of our champagnes.

The harvest is also an opportunity to meet new people and share a convivial moment despite the fatigue that this generates.

The weather is a crucial element that is taken into account for the dates of the harvest, but also to determine its duration. Some climatic episodes can be life-saving, others can be devastating. The harvest begins when the grapes show satisfactory sugar levels. The balance with the acidity rate makes it possible to define more precisely the date of the harvest for each plot.

The harvest is done manually in order to rigorously select the bunches. They are stored in pierced cases so that the juice can flow out so as not to stain the wines by maceration.

After the harvest, the press

As soon as they are picked, the bunches of grapes are transported several times a day to the press so as not to leave the harvest too long in the sun. The grapes are pressed there, vintage by vintage, variety by variety, and never wait more than six hours, day or night. Respect for the handling of it is essential to maintain a perfect sanitary condition. Press hygiene is also the basis of successful vinification.

The pressing is very regulated. 160 kg of grapes give one hectolitre of must. The speed of juice extraction and the pressure influence the quality of the musts, and therefore the taste of the wine. Better a long and gentle pressing than a short and violent one.

The pressing center is a decisive place for obtaining the “Champagne” appellation. It must comply with very precise specifications defined by the Interprofessional Committee for Champagne Wines (CIVC) and the National Institute of Appellations of Origin (INAO).

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