Nothing can replace human hands: the production of our cuvées begins with the work in the vineyard. Each step is carried out with utmost care, attentively combining our traditional and ancestral savoir-faire with modern methods.

The first work in the vineyard: pruning

After the harvest, the vine leaves gradually adorn themselves with autumnal colors before falling gradually, and the vineyard enters dormancy. and the vineyard enters dormancy. During this winter period when the vine is in dormancy, our role as winemakers is to ensure its proper development. Pruning, one of the longest tasks of the year, begins in November and concludes in mid-March. This essential step consists in removing unnecessary canes to allow a good balance between vigor and fertility. It also limits excessive growth to ensure the vine’s development. We practice a pruning technique known as “Chablis” to obtain optimal-quality grapes. This pruning method is primarily adapted to Chardonnay, the predominant grape variety in our vineyard. The ancestral techniques of pruning have been passed down from generation to generation. Once pruned, the dismantled canes are placed between the rows of vines. They are then crushed and left in the vineyard to serve as organic fertilizer, nourishing the soil. Next comes the period of tying, where fruitful canes are attached to a fixed wire to ensure the future distribution of foliage and bunches of grapes.

Vineyard maintenance works

In spring, the Champagne landscape is in constant evolution. During this time of year, we place bark in our vineyards to prevent the growth of weeds that could compete with the grapevines and hinder their yield. he bark also helps to maintain freshness during summer season. The vines grow day by day, and the first buds emerge. Various vineyard maintenance tasks are carried out to ensure their proper development and the growth of future grapes. One of these initial tasks is desuckering. This operation is performed in mid-May, at the beginning of the vine growth. Desuckering involves removing non-fruiting or poorly placed buds and shoots, to promote better uniformity in vegetation.

Lifting and trellising

The growth of the vine continues, and by the end of May, we begin the process of lifting. This operation involves lifting the shoots and maintaining them in a vertical position with the help of wires. In that way, we ensure the structure of the vine and facilitating human passage. During this spring period, the vegetative cycle of the vine progresses and enters the flowering. Gradually, the flowers transform into fruits. In June, after lifting, we continue with trellising. This step involves separating and securing the shoots into wires using biodegradable clips made of starch and hemp. Trellising gives the vines and grapes, which are just forming, better leaf exposure and better aeration of the bunches, which allow optimal sun exposure too.

Summer season

From the beginning of the summer season and throughout it, we process trimming, which is “summer pruning”. It consists of cutting the tips of the over-developed shoots to control the height and thickness of the vegetation. It allows the grapes to benefit from optimal sunlight and develop their growth and sugar content. It allows the grapes to benefit from optimal sunlight and develop their growth and sugar content. As for the berries, they start to change color, entering the veraison stage. We carefully monitor the concentrations of sugars, acids, and other compounds to determine the optimal harvesting date.

The harvest

The harvest season arrives, a crucial moment in the vine’s cycle. Each harvest is unique, adapting to the climatic conditions of the current year. It usually begins around September when the grapes have reached their maturity. The harvest is done manually to avoid damaging the fruit, and each grape is carefully selected. Then, they are immediately transported to the press to be squeezed.