Viniculture

Viniculture, especially in relation to champagne, is a demanding and complex art.

Proper cultivation and care of the vines are decisive for the quality of the end product.

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Viniculture and ChampagneProper processing and care

Wine production, especially the production of champagne, is a process that requires the utmost precision and care. Champagne, as the famous Sparkling wine from the Champagne region in France, is produced from three main grape varieties: Chardonnay, Pinot Noir and Pinot Meunier. Each of these varieties brings its own characteristics to the wine, and the proper cultivation and care of the vines are crucial to achieving the desired quality and complexity of the champagne.

1. pruning and training systems

Pruning is a crucial aspect of the cultivation of Champagne vines. Pruning normally takes place in winter when the vines are dormant. It serves to control the number of shoots and the distribution of energy to the remaining buds. Precise pruning not only promotes the health of the vines, but also the quality of the grapes. In the production of Champagne, the so-called "Cordon de Royat" system is often used, in which the vines are trained on a horizontal shoot (cordon) to ensure even grape ripening and better ventilation of the grapes.

2. care and plant protection

Caring for the vines is a year-round process that goes far beyond pruning. The vines require regular attention in terms of soil cultivation, irrigation and plant protection. In the Champagne region, where the soil is often calcareous, soil care is particularly important to provide the vines with the necessary nutrients. Pest and disease control is also essential. Integrated plant protection systems are often used for this purpose, combining chemical, biological and mechanical methods to keep the vines healthy.

3. harvest and grape selection

The harvest of the grapes, also known as "vendange", usually takes place in September. The exact time of harvest is crucial for the quality of the champagne. The grapes must be harvested at the right time in order to achieve an optimum balance between sugar and acidity. In Champagne, a slightly higher acidity is often favoured, as this supports the freshness and longevity of the champagne. The grapes are usually selected by hand in order to choose only the best fruit for production.

4. pressing and vinification

After harvesting, the grapes are gently pressed to extract the juice. Pneumatic presses are often used for Champagne, which ensure gentle pressing and separate the juice according to quality. The resulting must is then fermented, with two main fermentations taking place in Champagne: the first fermentation (alcohol fermentation) and the second fermentation in the bottle, which provides the carbon dioxide.

5. blending and maturation

After the first fermentation, the must is stored in different batches and often blended to achieve the desired complexity and consistency. Blending is an art in itself, as the winemaker has to combine different vintages, grape varieties and crus to achieve the characteristic flavour of the champagne. After blending, the second fermentation takes place in the bottle, followed by maturation on the lees, which gives the champagne its fine perlage and complexity. Maturation usually lasts at least 15 months, but can also take considerably longer to develop the desired flavours and textures.

6. shaking and disgorging

After maturing on the lees, the champagne is shaken to move the lees into the neck of the bottle. This is traditionally done by shaking the bottles manually or mechanically using automated shaking desks. Once the yeast has been collected, the neck of the bottle is frozen and the yeast is removed by disgorging. This is a precise step that guarantees the clarity of the champagne.

7. dosage and closure

Before the final sealing, a dosage, a mixture of wine and sugar, is added to achieve the desired sweetness level of the champagne. The bottles are then sealed with a cork, often secured with a metal cap to maintain pressure. The quality of the closure is crucial to ensure that the champagne retains its effervescence and freshness.

8. quality assurance and storage

After bottling, the champagne is stored in cellars where it undergoes its final maturation. The storage conditions are of crucial importance, as temperature, humidity and light can influence the flavour and quality of the champagne. In Champagne, there are special cellars that offer optimal conditions for ageing.

Conclusion

The proper cultivation and care of Champagne vines requires a deep understanding of the art of viticulture and constant attention to detail. From pruning and caring for the vines to harvesting, pressing, blending and ageing, every step is crucial to the quality of the final product. The art of the champagne maker lies not only in the mastery of these techniques, but also in the ability to combine the unique characteristics of the vines and the terroir in a glass of champagne.

 

 

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