The culture of the vine


Throughout the year, growers cultivate with passion, the hills and fields, attentive to the particularity of each to preserve the typicity of the wine to come. They spend time on the vine to a rebel liana vine disciplined. It will then return to their beautiful fruit, the beginnings of an exceptional wine: a "Champagne de Vigneron".
Discover in detail the various steps below.


Subtle development that begins with the work of the vine


The culture of the vine to the sale of its bottles, the Champagne vineyard is guided by the desire to develop and offer a champagne that takes into account all the specificities of its terroir, its know-how and personality.
Because the vine is alive, she is not treated but neat. Just like a garden, it requires special attention and maintenance manual synonymous with hundreds of hours of labor per hectare.
Climate, which may accelerate or delay the development of the vine, constantly interferes with the timing of the winemaker because he must submit to it to set


The timing to its operations:




From November to March: Pruning should be done according to standards defined by the four AOC Champagne (Chablis, Cordon, Guyot et Marne Valley).

From February to April the lierie (or bonding) is to attach the strands of the vine son of media to promote growth.





From April to May: where budding winemaker removes non fruiting buds.




End of June: the winemaker proceeded to lift and rosewood. As as the vine grows, the vines * are raised and spent in son, so as to expose the maximum sunlight to optimize photosynthesis. Operation more indispensable in this wine region where the sun is shy.

From June to August: trimming with cutting vines * crazy gives this neat and tidy in appearance Champagne vineyards.
* Pampres: The vine is a vine stem bearing leaves, tendrils, and often its grapes. It is also the name of greedy vine

Liage 2
Palissage 4
Rognage 5

Champagne Franck DEBUT Rue des Grattières, 51220 HERMONVILLE FRANCE
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