Vendange

Vendange, die Ernte der Trauben. Mitarbeiter bei der Ernte werden als Vendangeurs bezeichnet

Vendange in the context of champagne

The vendange, or grape harvest, is a crucial moment in Champagne production. This phase marks the highlight of the year for champagne producers as it lays the foundation for the quality of the final product. The timing and nature of the harvest have a profound effect on the flavours and structure of the champagne.

Time of harvest

The vendange for Champagne grapes usually takes place between mid-September and early October. The exact time depends on the weather conditions and the ripeness of the grapes. Winegrowers carefully monitor the development of the grapes to determine the optimum harvest time. The grapes must have a precise balance between sugar and acidity content in order to guarantee the desired quality of the champagne.

Grape varieties

In der Champagne, der Region in Nordostfrankreich, werden hauptsächlich drei Traubensorten für die Champagnerproduktion verwendet: Chardonnay, Pinot Noir und Pinot Meunier. Jede dieser Sorten bringt unterschiedliche Geschmacksprofile und Aromen in den Champagne ein:

• ChardonnayThis grape variety gives Champagne freshness, elegance and notes of citrus fruits and white flowers. It is often grown in the Côte des Blancs and Côte de Sézanne.
• Pinot NoirPinot Noir brings structure, complexity and fruity flavours such as red berries to champagne. It is mainly found in the Montagne de Reims and the Vallée de la Marne.
• Pinot MeunierThis grape variety contributes to the fruitiness and rounder texture of Champagne and is often found in the Vallée de la Marne.

Harvesting method

The grape harvest in Champagne is largely carried out by hand. This is necessary in order to treat the delicate grapes with care and avoid damage. The harvesters are trained to select the grapes carefully in order to ensure that only the best fruit is used for Champagne production. The hand-picked grapes are collected in small crates to preserve their quality and prevent overheating or damage.

Harvesting and pressing

After the harvest, the grapes are taken to the press to extract the juice. In Champagne production, a particularly gentle pressing is used to preserve the best flavours and the desired clarity of the juice. The first pressed juice, known as "cuvée", is separated from the subsequent pressed juice, which is less valued and often used for other purposes.

The juice is then fermented in stainless steel tanks or wooden barrels. During the first fermentation, the base wine develops, which forms the basis for the later champagne. Various vinification practices can also be used at this stage to enhance the desired flavours and complexity of the champagne.

Reading year and quality

The year of harvest is an important aspect that influences the quality of the champagne. A vintage champagne is made exclusively from grapes from a specific harvest year and the quality of that harvest is reflected in the characteristics of the champagne. Vintage champagnes are often more complex and can age for years, while non-vintage (NV) champagne is made from a blend of different vintages to ensure consistent quality.

Challenges and risks

The vendange can be affected by various risks. Bad weather, especially rain and frost, can affect the quality of the grapes and make harvesting more difficult. It is therefore crucial that winegrowers are flexible and adaptable to ensure the best possible harvest yield.

To summarise, the vendange for champagne is a complex and crucial process that requires a great deal of care and expertise. The success of the harvest and the quality of the grapes lay the foundations for the champagne we enjoy. The art of vendange in Champagne combines tradition and craftsmanship to create a drink of exceptional quality and elegance.

 

 

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