The Work of the Wine

The Plantation

We dispose in theory of all the vegetative period rest of the grapevine. In general, it happens at the end of winter or in spring time when the soil is sufficiently dry and the vinegrape can take roots the most rapidly before the sap climbs.
During the first years, we well cared for the plan so that one can resist to diseases and frost.
The first cut will be made the third year and it will start to be productive. But it is the seventh year that the wine-grower will be able to use the grapes to produce a good quality Champagne.

Vegetative Cycle

By the end of fall and during winter, the vineyard is in relative rest. His life is latent for all that time and it is only when spring arrives that the active life of the vineyard begins.

The Cut

The cut allows to control the grapevine. The fact of cutting the woods will allow the vineyard to provide enough fruits with a good sugar-acidic balance, quality factor of the future wines.
It allows among other things to ease the cultivation of the vineyard. Several types of cuts are used in Champagne for the vineyard to be productive. They give a shape to the stocks and allow to slow down the wood production to be beneficial to the grapes that develop in regularity and quantity.


 There is in Champagne 4 types of cuts : the cut in Chablis (in the Chardonnay)
 the cut in Cordon (said Cordon de Royat)
 the cut Guyot (simple and double)
 the cut Marne Valley.

During March, as soon as the temperature goes up around 12 C, we observe some "tears", who are shown on the cut wounds (they are water flows full of mineral salt and organic material). This lost of liquid can reach up to 1 liter per day and per stock.