Champagne holds its breath until the Saints de Glace (Ice Saints) are safely past (11, 12, 13 May), dreading a spring freeze that might destroy the future harvest’s fruitful buds.
Desuckering removes the non-fruitful buds (suckers or gourmands). Any unwanted growth is removed to optimise sugar concentration and encourage good sap flow.
The Champagne month by monthAll Champagne wines must spend at least 15 months aging in the bottle before release, rising to three years for vintage wines. In practice, the Champagne Houses cellar their wines for much longer: 2-3 years for non-vintage Champagne, and at least 4-10 years, if not more, for vintage Champagne.
In 1811, a 24-year old man from a family of master glassblowers established his own Champagne House in Avize, in the heart of Champagne’s Côte des Blancs. His name was Charles-Gabriel de Cazanove but it was his son, Charles Nicolas (born in 1818) who really established the reputation of the Charles de Cazaanove brand.
The Champagne Houses