The stages of the champagne making process

One year in a biodynamic vineyard

Choosing the right moment is important, and we work with the biodynamic calendar as much as possible.

Weather is also a determining factor for working in the vines. Sometimes it is disruptive, forcing us to move forward or push back our schedule.

In biodynamic viticulture, more than anywhere else, anticipation is absolutely essential. For this, it is necessary to be present in the vineyard. As the work in the vineyard is the main thing in the process of making Champagne. Healthy grapes generally means smooth vinification and balanced wines.

  • Pruning

    November to March

    Selection of the branch that will carry the grapes of the year. It is also the work that stuctures the plant, giving it his strength and beauty.The quality of the harvest relies on it. 

  • Tying the vine

    March - April

    Time to fix the shoot selected during the pruning on the wire, before the vegetation starts.

  • Disbudding

    May

    It perfects the ventilation that we want for the grapes during pruning. It involves removing the buds that disrupt air and sun.

  • Trellising

    June - July

    It involves separating the newly-grown offshoots using wires and ties that will maintain them in their position.The goal is again to allow for aeration and maximum exposure to the sun.

  • Weeding

    June - July

    In June and July, weeds on the ground are in full swing. Spades and shears are brought out together with some elbow grease. Maintaining the grass at an acceptable level of growth is really important in order to avoid competition for water and nutrients with the vines.

  • The harvest

    September

    Finally, here we are ! Time for picking the mature grapes. A fine team of 40 pickers from all around the world, with plenty of drive, meet ever year under our roof. And it is with great pleasure and with a lot of energy that this team helps us “bring in” our grapes to the press to give new life : wine.

  • The vinification

    To finish...

    The juices evolve in vats or in barrel until the next summer.We wait for the favorable energetic moment to bottle the champagne. The bottled wines are aged in the underground cave between 3 and 6 years to be then sold from Copenhagen to Tokyo or from New York to Roma.

  • November to March
  • March - April
  • May
  • June - July
  • June - July
  • September
  • To finish...

In addition of this 6 steps, we add some extra dynamic attentions, like...

The horn-manure preparation (500)

The horn-manure preparation (500)

April and October

During Autumn and spring, we go happily in the vineyard with 30 litters in the back to spray the 500. It helps the soil to get structured and develop microorganisms.

The horn-manure preparation (500)

Biodynamic compost

January

We prepare the compost for all of our vineyards that will to feed the vines for the next season. Cow and donkeys manure and grape pomace from preceding harvest are mixed and put in regular piles. There, we add the 5 biodynamic preparations, based on different plants.

Horn silica (501)

June and July

During early mornings of summer time, we spray this preparation during the sunrise. Calling « light spray », it brings light to the vine and help her to fight against the diseases.

Horn silica (501)
Horn silica (501)

And a lot more plant concoctions…