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).
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