CHAMPAGNE

Harvesting
20
A team of pickers
Harvesting
The year 1956 saw the launch of a ripening
observation network that monitors crop
conditions for the accurate timing of harvests.
Twice a week, just as the grapes start to change
colour (‘véraison’), samples are taken from
some 450 control plots spread throughout the
Champagne area. The selected clusters are then
checked for rate of colour change; average
weight; estimated sugar and total acidity
content; and incidence of botrytis.
These findings indicate the degree of grape ripeness by variety and by cru, and
the CIVC sets picking dates accordingly. The findings also serve to determine the
quantity of grapes per hectare that will be approved for AOC production (as per
INAO regulations); and the minimum required alcohol content by volume.
In good years, part of the crop may be set aside as a precaution against future
crop failure (due to frost, hail, etc) or a disappointing vintage. Managing these
reserve stocks (known as the ‘réserve individuelle’) is the responsibility of
the CIVC.
Harvesting is entirely manual, but may be preceded by mechanical thinning to
make life easier for the pickers. AOC regulations specify whole cluster pressing,
effectively ruling out the use of mechanical grape harvesters as we know them