- Tel : 03 25 27 27 13
- Mail : contact@champagneboulachin.com
- Adresse : 21 rue Michelot - 10200 Arrentières
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Because the vine is alive, it is not treated but cared for. It requires special attention and manual maintenance, synonymous with hundreds of hours of work per hectare.
The climate that can advance or delay the development of the vine, interferes permanently interferes with the winegrower’s schedule, because it must submit to it in order to set the right moment for his interventions :
From November to March, the vine enters a period of sleep, also called winter rest. The sap no longer circulates in the plant.
The vine grower prunes the vine, in order to remove the branches and select the buds which will give the shoots and fruits of the following year.
Each year the vine develops according to the seasons. It follows a vegetative cycle that breaks down into several stages.
The pruning is carried out according to 4 standards defined by the AOC Champagne (Chablis, Cordon, Guyot and Vallée de Marne). On the estate we only practice chablis and cordon.
March to April : Tying consists of attaching the vine strands to the threads of supports for growth. Bud opening: opening of the buds, small leaves appear. Temperatures rise slightly, sap begins to rise, buds appear and new branches develop.
From April to May :The disbudding where the vine grower removes the non-productive buds.
In June, it is flowering with the appearance of small flowers. Flowering, also called the flower, begins in June. After fertilization, the grape clusters appear. They grow quickly but remain green. This is called “setting”.
In June :The winemaker picks up and trains. As the vine grows, the branches are raised and passed through threads, in order to expose them as much as possible to the sun to optimize photosynthesis. An operation more than essential in this wine region where the sun is timid. In summer, waiting for the harvest which takes place 100 days after the flower, the winemaker gives special care to his vineyard, removing insects and fungi, monitoring the ripening of the clusters.
In August, it is veraison; the green grapes grow and ripen: they are coloured either red or yellow, become less acidic and are enriched in sugar and aromas. The sugar content of the grape (see more) increases and acidity decreases when ripening is optimal, it is necessary to start the harvest.
September/October is the time of the harvest. The grapes are harvested. At the end of the season, the leaves fall and are carried away by the wind.
November :Leaves turn yellow or red, dry and then fall.
December : vegetative rest
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