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 2003, Champagne was the first wine-growing region in the world to conduct a carbon footprint assessment – proof of the industry’s early commitment to tackle climate change.
Since then, 50 grams have been shaved off the weight of each Champagne bottle – equivalent to an emissions reduction of 8,000 tonnes CO2 a year, or 4,000 fewer vehicles on the road.
He was a cooper, she was a winegrower’s daughter. Out of their marriage was born Champagne Canard-Duchêne – the Champagne House established in 1868 by Victor Canard and Léonie Duchêne in their home village of Ludes. Perched on a hillside on the Montagne de Reims, the Canard-Duchêne Champagne House now stands as a fine tribute to their efforts.
The Champagne Houses