Récolte

Die „Récolte“, das französische Wort für Ernte, ist ein entscheidender Moment in der Herstellung von Champagne. Dieser Prozess bestimmt maßgeblich die Qualität und den Charakter des endgültigen Produkts. Der gesamte Ablauf ist ein Zusammenspiel von Natur, Wissen und Handwerk, das Jahrhunderte zurückreicht und sich ständig weiterentwickelt. Im Folgenden wird die Bedeutung der Récolte im Detail beschrieben, einschließlich der Vorbereitung, Durchführung und Nachbereitung.

Preparation for the Récolte

Vineyards and grape varieties

The Champagne region in north-east France is home to some of the most famous vineyards in the world. The main grape varieties used for Champagne production are Pinot Noir, Pinot Meunier and Chardonnay. Each of these varieties brings unique characteristics to Champagne. Pinot Noir gives the wine structure and fullness, Pinot Meunier provides fruitiness and Chardonnay brings freshness and elegance.

Weather conditions and ripening

The weather plays a crucial role in preparing for the harvest. Winegrowers monitor the climate closely throughout the year, as frost in spring, too much rain in summer or hailstorms in autumn can significantly affect the quality of the grapes. The ideal ripening of the grapes requires a balanced combination of sun and rain. A summer that is too hot can dry out the grapes, while too much rain can lead to rot.

Deciding the time of harvest

The timing of the harvest is crucial and is determined by the degree of ripeness of the grapes. Winegrowers regularly carry out tests to check the sugar content, acidity and pH value of the grapes. These values provide information on when the grapes have reached their optimum degree of ripeness. The decision to start the harvest is often made in collaboration with local winegrowers' associations and on the basis of weather forecasts.

Realisation of the Récolte

Manual harvesting

Traditionally, the grapes for champagne production are harvested by hand. This is a labour-intensive method, but it ensures that the grapes are carefully selected and remain undamaged. Careful hand harvesting is particularly important, as damaged grapes can introduce undesirable flavours into the wine.

Selection of grapes

During the harvest, the grapes are placed in small baskets or crates to avoid bruising and crushing. The harvest workers, often assisted by seasonal labourers, take care to pick only the best grapes. This requires a trained eye and a great deal of experience, as overripe or unripe grapes can affect the quality of the champagne.

Transport and processing

After the harvest, the grapes are transported to the winery as quickly as possible. This is where the vinification process begins. Rapid processing is important to avoid oxidation and preserve the freshness of the grapes. In the winery, the grapes are pressed and the juice obtained is transferred to barrels or tanks to begin fermentation.

Follow-up and quality assurance

First fermentation

The first fermentation, also known as alcoholic fermentation, converts the sugar in the grape juice into alcohol. This takes place in stainless steel or oak barrels and can last several weeks. During this time, the cellar masters monitor the temperature and other parameters to ensure that fermentation proceeds evenly.

Assemblage

The first fermentation is followed by blending, in which different base wines are blended together to achieve the desired flavour and style of the champagne. This is a creative and complex process that requires a great deal of experience and a fine sense of flavours.

Second fermentation and maturation

The blended wine is bottled and the second fermentation, known as bottle fermentation, begins with the addition of sugar and yeast. This fermentation produces the fine bubbles that make Champagne so special. The bottles are then stored for several years in the cool cellars of Champagne to mature and develop their full flavour.

Disgorging and dosing

After maturation, the bottles are disgorged to remove the yeast that has accumulated during the second fermentation. This is done by freezing the neck of the bottle and quickly removing the yeast plug. Finally, the dosage is added, a mixture of wine and sugar that determines the final sweetness level of the champagne.

Importance of the récolte for the quality of the champagne

Vintage champagne vs. non-vintage champagne

The quality and character of the harvest have a direct influence on the decision as to whether a champagne is marketed as vintage or non-vintage. In exceptionally good years, the harvest is used to produce vintage champagnes that reflect the unique characteristics of that particular year. Non-vintage champagnes, on the other hand, are made from a blend of wines from different years to ensure a consistent flavour.

Terroir and champagne style

The terroir, i.e. the specific geographical and climatic conditions of a vineyard, plays a central role in the creation of a unique Champagne style. The récolte in a given year can enhance or attenuate the particular characteristics of the terroir. Therefore, understanding and carefully managing the harvest is crucial to preserving the best characteristics of the terroir in the Champagne.

To summarise, the récolte is a complex and crucial process in Champagne production. From the careful observation of the ripening of the grapes to the precise selection of the harvest time and the artisanal processing in the press house, each stage of the harvest contributes to shaping the unique character and quality of the Champagne. It is the interplay of nature and human expertise that makes Champagne one of the finest and most sought-after wines in the world.

 

 

 

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