Champagne holds its breath until the Saints de Glace (Ice Saints) are safely past (11, 12, 13 May), dreading a spring freeze that might destroy the future harvest’s fruitful buds.
Desuckering removes the non-fruitful buds (suckers or gourmands). Any unwanted growth is removed to optimise sugar concentration and encourage good sap flow.
The Champagne month by monthChampagne wine enjoys international acclaim and is widely considered the most universally recognized symbol of France, with export markets in more than 190 countries. Some 65% of Champagne House production is destined for export.
Alain Thiénot comes from one of Reims’ oldest families. In 1985 following 17 years experience as a wine broker he embarked on the challenge of creating his own Champagne House. His children Stanislas and Garance are now gradually taking over the reins, building on the expert teachings of their father.
The Champagne Houses