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The champagne harvest: a detailed overview

Die Lese ist ein entscheidender Moment im Champagneranbau, der maßgeblich die Qualität des Endprodukts beeinflusst. Sie bezeichnet den Prozess der Ernte der Trauben, die für die Herstellung von Champagne verwendet werden. Dieser Zeitpunkt ist nicht nur von technischer Präzision, sondern auch von traditionellem Wissen und handwerklichem Können geprägt. Im Folgenden wird der Prozess der Lese für Champagner detailliert beschrieben, von der Vorbereitung bis zur eigentlichen Ernte und den damit verbundenen Herausforderungen.

Preparation of the reading

Preparation begins well in advance of the harvest. The winegrowers monitor the growth of the grapes throughout the entire vegetation cycle, which begins in spring and ends in autumn. The most important grape varieties for Champagne are Chardonnay, Pinot Noir and Pinot Meunier. Each grape variety has its own harvest time requirements, which can change depending on the vintage and weather conditions.

The optimum harvest time

The optimum time for the harvest is determined by the ripeness of the grapes, which is influenced by various factors, including the weather, the soil conditions and the care of the vines. For Champagne grapes, it is particularly important to achieve the right acidity and sugar content. Harvesting too early can lead to high acidity levels and a less pronounced flavour, while harvesting too late can result in too high a sugar content and possibly an unbalanced taste.

Winegrowers use various methods to determine the right time to harvest. These include regular taste tests, checking the sugar content using refractometers and measuring acidity levels. The time of harvest is decisive for the quality of the champagne, as it forms the basis for the subsequent vinification steps.

The reading

The actual harvest usually takes place between the end of September and the beginning of October. The grapes are harvested by hand to ensure that only the best grapes are selected and that no damaged or unripe grapes make it into the harvest. This is particularly important for the production of high-quality champagne, as the grapes must offer only the best conditions for fermentation.

Harvesting usually takes place in the morning to take advantage of the cool temperatures and harvest the grapes in their optimum condition. In the early hours of the morning, the grapes are often still wet with morning dew, which preserves their freshness. The grapes are collected in small containers to transport them gently and avoid damage.

After the harvest

After the harvest, the grapes are taken to the press. The press is a central part of the champagne production process, as this is where the juice is extracted from the grapes. For the production of champagne, the pressing of the grapes is particularly gentle in order to extract only the best juice and avoid the bitter substances from the skins. The juice is then transferred to stainless steel tanks or wooden barrels, where the first fermentation begins.

An important step after pressing is the selection of the press fractions. The juice is divided into different fractions and only the first part, called "cuvée", is intended for champagne production. The other fractions, the "taille" and "rebêches", are used for other purposes or processed for other wines.

Challenges and special features

The harvest for champagne can be influenced by various challenges. Weather conditions play a decisive role, as rain, cold or high temperatures can affect the quality of the grapes. A year with unfavourable weather can lead to a low yield and poorer quality grapes.

In addition to the weather conditions, winegrowers also have to watch out for pests and diseases that can attack the grapes. Before the harvest, a comprehensive health check of the vineyards is often carried out to ensure that the grapes are in optimum condition.

Another highlight of the Champagne harvest is the tradition and craftsmanship associated with the process. Many Champagne producers have cultivated traditional methods for generations and attach great importance to the quality and care of the harvest. This has contributed to the Champagne region's worldwide reputation for its outstanding sparkling wines.

Conclusion

The harvest is an essential part of champagne cultivation and requires both technical knowledge and craftsmanship. Optimal timing, careful handling of the grapes and precise pressing are decisive for the quality of the champagne. Despite the challenges associated with the harvest, it is an indispensable step on the way to a first-class champagne that is appreciated for its elegance and complexity.

 

 

 

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