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 monthChampagne wine enjoys international acclaim and is widely considered the most universally recognized symbol of France, with export markets in more than 190 countries. Some 65% of Champagne House production is destined for export.
Gérard Soutiran first put his name on a label in 1950. Three generations later, Valérie Soutiran and her husband Patrick Renaux now steer the fortunes of this House in the heart of the Grand Cru village of Ambonnay, on the Montagne de Reims.
The Champagne Houses