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 monthIn World War I, the Champagne House cellars were repurposed as shelters for local civilians and military personnel. Makeshift schools, hospitals, chapels and sleeping quarters were set up – even the Reims City Council moved its headquarters there. So began a whole new underground way of life, safe from the bombs that rained down from above.
In 1805 new widow Barbe-Nicole Ponsardin took over the business established by her father-in-law in 1772. Undaunted by her new role, she even managed to sneak a boatload of Champagne through the continental blockade on Russia – much to the delight of the imperial court of St Petersburg. The trademarked “Clicquot Yellow” label (jaune clicquot) was also her idea. The House is now part of the LVMH Group.
The Champagne Houses