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 month
In 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.
Champagne House Louis Massing stands in the heart of the famous Chardonnay Grand Cru in Avize. It is run today by Jean-Bernard and Estelle Moroy, now joined by their son Julien who firmly intends to write a new page in the House’s history.
The Champagne Houses
