LOGO2

 

 

 PHOTO

  
 

WINTER


THE BONFING
From march to april
It is consisting to attach the twigs on one or more wire before the development of the buds.
We bond the twigs to ensure tidy shoots.
From November to the end of March

THE PRUNING
The pruning is the first step after harvesting.
Once the leaves have fallen, this activity can start. A break ensues from mid-December to mid-January, which corresponds to winter rest.
This is one of the most important tasks in the work of the vine. 
She engages a qualitative process: an airy sprout of fruit-bearings will slow any grapes deterioration because of unstable climate of Champagne Area.
The “Cordon-Royat” for the Pinot-Noir of Montagne de Reims and the “Chablis” for the Chardonnay of Côte des Blancs are the two main way of pruning.
 
 
 
 

 
 

SPRING


LE THE TYING-UP AND TRELLISSING
From may to july
Once the twigs are bonded, the vegetation are growing during the spring.
Then comes the trellising.
It consists in trapping orderly the shoots with grapes between two other wires.

Thus, the grapes are separated from each other and it is airy.
This helps to slow or reduce the risks due to the weather.
 
 
 

 

SUMMER


HARVEST TIME
September
After the nature has been generous, it is harvest time.
If all conditions of work mentioned above had a beneficial effect on the health of the grapes, the harvest can be generous but most of all good!A meticulous cutting out of grapes, a storage time shortens up and comes then the pressing.
 
The grape juice, “Chardonnay” (Champagne “Blanc de Blancs”) or “Pinot Noir” (Champagne “Blanc de Noirs”), run in tanks called: “belons”. 
This juice will then be cleared out of its impurities to obtain a white wine.
 

 

 
 

AUTUMN


LTHE CLIPPING, the laterals
 
From june to harvest time
Once the twigs are trellised, they continue to grow and then they spill from everywhere.
The clipping is done with a tractor and then, to put the finishing touches, we use the shears on the sides and finally we finish by hand for the laterals where we cut new shoots.
 
All these operations consist once again in airing fruits to the maximum.
Sun and rush of air in the vegetation are main assets against rot.
 
 

THE 4 SEASONS

 

HIVER

 

WINTER


THE BONFING
From march to april
It is consisting to attach the twigs on one or more wire before the development of the buds.
We bond the twigs to ensure tidy shoots.
From November to the end of March
THE PRUNING
The pruning is the first step after harvesting.
Once the leaves have fallen, this activity can start. A break ensues from mid-December to mid-January, which corresponds to winter rest.
This is one of the most important tasks in the work of the vine. 
She engages a qualitative process: an airy sprout of fruit-bearings will slow any grapes deterioration because of unstable climate of Champagne Area.
The “Cordon-Royat” for the Pinot-Noir of Montagne de Reims and the “Chablis” for the Chardonnay of Côte des Blancs are the two main way of pruning.
 
PRINTEMPS
 

SPRING


LE THE TYING-UP AND TRELLISSING
From may to july
Once the twigs are bonded, the vegetation are growing during the spring.
Then comes the trellising.
It consists in trapping orderly the shoots with grapes between two other wires.

Thus, the grapes are separated from each other and it is airy.
This helps to slow or reduce the risks due to the weather.
 
ETE
 

SUMMER


HARVEST TIME
September
After the nature has been generous, it is harvest time.
If all conditions of work mentioned above had a beneficial effect on the health of the grapes, the harvest can be generous but most of all good!A meticulous cutting out of grapes, a storage time shortens up and comes then the pressing.
 
The grape juice, “Chardonnay” (Champagne “Blanc de Blancs”) or “Pinot Noir” (Champagne “Blanc de Noirs”), run in tanks called: “belons”. 
This juice will then be cleared out of its impurities to obtain a white wine.
 
 
AUTOMNE
 

AUTUMN


LTHE CLIPPING, the laterals
 
From june to harvest time
Once the twigs are trellised, they continue to grow and then they spill from everywhere.
The clipping is done with a tractor and then, to put the finishing touches, we use the shears on the sides and finally we finish by hand for the laterals where we cut new shoots.
 
All these operations consist once again in airing fruits to the maximum.
Sun and rush of air in the vegetation are main assets against rot.