A year in the life of a vineyard

A brief account of work carried out across the 319 villages of Champagne

October to mid-December = Pruning

The most funadmental task carried out in the vineyard. The success of any harvest depends on quality pruning. Growers must assess the health of the vine, distribution of buds and direction of growth. They will also need to determine potential rate of growth for the year ahead. The are four permitted pruning methods in Champagne - Chablis, Cordon, Guyot and Marne Valley. Each method has its own characteristics and the grower will need to assess the best option for their variety of vines. Ultimately, it is all about achieving a balance between vigour and productivity.

April = Ploughing

Light ploughing in order to invigorate the soil and encourage deep root growth.

Mid-May onwards = De-budding or green pruning

The removal of unwanted buds from the vine to manage its vigour and focus growth on the optimal shoots.

Late May = Lifting

The growers must lift the vine shoots into a vertical position and tie them to horizontal wires. This helps to evenly distribute foliage which allows for air to circulate the young vines.

June = Trellising

Vines shoots are separated by threading through and attaching to a pair of horizontal wires. This also helps to distribute potential growth of fruit evenly whilst aiding air circulation; an important factor in combatting rot and other diseases.

June = Ploughing

A light ploughing after trellising can be carried out in order to reinvigorate the soil to prevent compacting. Timings and frequency of ploughing will vary from grower to grower depending on their preferences.

Late June to early July (can continue into August) = Trimming or green harvesting

Further trimming of foliage and removal of excess bunches conducted in order to concentrate vine energy into the remaining fruit to increase quality.

Mid-August to Mid September = Harvest

Completely dependent on the weather for that year. Some years such as 2020 can see an early harvest beginning in the second week of August, whereas early September is more commonplace. Harvest is of course carried out by hand with approximately 120,000 seasonal workers descending to the slopes of Champagne for a very busy 2-3 week period.

Mid-August to Mid-September (post-harvest) = Deleafing

Vines are stripped of a layer of their leaves soon after harvest in order to allow them to rest and prepare for the next growing season. As with previous trimming sessions, this will aid airflow and help prevent disease and fungal infections.