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.
Charles-Camille Heidsieck was 29 when he shaped the destiny of a Champagne House that would reflect his daring and adventurous spirit. He was a legend in his own time, not least thanks to the reputation of his wines and the mark he left on his namesake Champagne House – to his friends, he was “Champagne Charlie” …
The Champagne Houses