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 monthSuch has been the success of Champagne wines that by the early nineteenth century the Champagne name was being misused by producers of sparkling wines from other French regions. In 1844 the Champagne Houses responded by taking joint action in the courts to restrict use of the name to a particular production process specific to the Champagne Region. The Appellation is now officially recognized and protected in 122 countries around the world.
In 1811, a 24-year old man from a family of master glassblowers established his own Champagne House in Avize, in the heart of Champagne’s Côte des Blancs. His name was Charles-Gabriel de Cazanove but it was his son, Charles Nicolas (born in 1818) who really established the reputation of the Charles de Cazaanove brand.
The Champagne Houses