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 July 2015, the UNESCO World Heritage Committee voted to include the “Champagne Slopes, Houses and Cellars” on its World Heritage List. In so doing, UNESCO recognized the Outstanding Universal Value of Champagne’s cultural landscapes (both above and below ground).
Nicolas Ruinart officially founded his namesake Champagne House on 1 September 1729, which makes it the doyen of Champagne Houses. His uncle was the Benedictine monk Dom Thierry Ruinart (1657-1709) – the name given to the House’s prestige cuvee. Ruinart Champagne is now part of the LVMH brand portfolio.
The Champagne Houses