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 monthChampagne wine enjoys international acclaim and is widely considered the most universally recognized symbol of France, with export markets in more than 190 countries. Some 65% of Champagne House production is destined for export.
Lucien Moutard who founded this House came from one of the oldest families on Champagne’s Côte des Bar. He began making his own Champagne in 1952, soon joined by his children who helped develop the business – an ambition pursued today by the third generation.
The Champagne Houses