About Champagne - Winter in Champagne

Winter

During the Winter, well after the harvest, some growers begin to talk of the promise of the following year as early as the festival of Saint-Vincent (in January), based on their observations of the state of the berries on ivy. For this is believed to give an indication of the "montre", or the potential quantities of grapes which will appear on the vines in the following spring.

Pruning

Pruning from November to March (about 200 hours per hectare). This is carried out according to very precise rules with the objective of limiting the yield by preventing any excess that could compromise the characteristics of the grapes produced. The only methods authorized are: : Chablis pruning (for all grape varieties and all areas) Cordon de royat pruning (for all grape varieties and all areas) Guyot pruning (for all grape varieties but only for the crus classés from 80 to 89%) Vallée de la Marne pruning (only for Meunier and only for the crus classés from 80 to 89%)

Frosts

The risk of spring frosts is inevitable given Champagne's northern location, making young buds particularly vulnerable. There are various methods of protection: - air-heating systems: paraffin burners, warmers - water sprinkler systems that prevent freezing by maintaining 0°C - air movement systems (wind-machine or propeller).