The works from September to October

The harvest

It is the most expected period of the year.

Don’t spare your time : these few days are crucial.

Moreover, it is imperative to choose correctly the right time to harvest.

Thanks to a predetermined methodology, the average weight of clusters, their sugar richness, their total acidity, their veraison percentage that is to say of maturation and botrytis are determined several times a week.

The results are transmitted the same day by computer. The Champagne Committee can then edit the statistics by plot and the averages of the variables (potential degree, acidity, etc…) for each grape variety.

The main technical managers and in particular the regional correspondants of the Champagne wine association are then informed of the summary of the samples. This allow them during the preparatory meeting of the harvest to specify their wishes regarding the opening date of the harvest in our locality.

The harvest remains traditional because the respect contraints for the grapes are the same since the 18th century.

The harvest period lasts about 3 weeks. It is linked to the very optimal ripening time of the grape. In addition, the different varieties of Champagne come almost simultaneously to maturation.

These vintage come from vine located on an old abbey. They draw their ressources mainly from chalk.

Le travail du sol

Après les vendanges nous travaillons les sols pour :

désherber l’inter-rang et le rang sans herbicides

ameublir le sol afin de modifier sa structure, améliorer l’alimentation hydrique et favoriser la vie microbienne.

décompacter le sol.

Pour cela nous utilisons des bineuses interceps mécaniques, elles ont pour rôle de décompacter la terre de couper les racines des mauvaises herbes dans le rang mais aussi entre le pieds.

Derrière l’enjambeur nous avons mis des canadiens qui creusent et grâce à leur flexibilités cassent les morceaux de terre trop gros.

Nous utilisons également des cover crops pour décompacter la terre plus rapidement.