Each harvest is different in terms of grape ripeness, potential alcohol levels and natural acidity – so picking the right moment to harvest is essential.
Twice a week, just as the grapes start to change colour (véraison), samples are taken from some 602 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; also for any incidence of grey rot.
The results are transmitted the same day via internet, so allowing the Comité Champagne to establish reference values for each parcel of vines, together with mean average values (potential alcohol levels, natural acidity, etc ...) for each department and grape variety.
A data summary is then notified to the technical officers concerned, starting with the regional heads of the AVC (Association Viticole Champenoise). This enables them to attend the pre-harvest meeting with a very clear idea of when picking should start in their respective communes.
Champagne wine is exclusively produced from the grape berry pulp.
It is the pulp that contains the organoleptic compounds and elements required for effervescence (sugar, acidity, etc); and only pulp alone can deliver the desired clear, pale juice, bearing in mind that 3/4 of Champagne wines are made from black grapes. Pulp extraction is specifically designed to avoid colouring or staining the musts when pressing black-skinned grapes.
Hence the need for manual picking, selecting whole, undamaged clusters that must remain that way right up to the point of pressing itself. The clusters are transported to the press house in purpose-made bins with drainage holes that allow any juice to escape???, so preventing the berries from macerating in their own juice.
Manual picking remains the tradition in Champagne – the requirement for whole, undamaged grapes is the same today as it was in the 18th Century.
Pickers have roughly a three-week window in which to work – beyond that point the grapes will be past their best. Just to complicate matters, all Champagne grapes reach their peak of ripeness at about the same time.
Some 120,000 pickers work in teams (‘hordons’ in French) of four per hectare, of which nearly 100,000 are given bed and board by the Winegrowers and Champagne Houses.
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