✂️🍇🌱 The grape harvest is in full swing for our organic winegrowers! It’s time for the ACB to take you to meet its organic members in the Côte des Blancs! 😊🎉
Off to the Côte des Blancs to meet our members in the midst of the harvest! 🔎
🌱 First stop: Pascal Doquet’s vineyard. On certain plots affected by grapevine knot, the winegrower has opted for short pruning. An experiment is also being conducted with the Comité Champagne involving new rootstocks, planted on these plots, to see if they give the young vines greater vigour.
🌱 Next, we headed to the @champagnedesousa estate, which has two 4,000 kg Coquart presses and also offers a pressing service. Since acquiring an ‘egg’ in 2015, the estate has adopted an original approach to winemaking: a specific sound frequency is played in the winemaking area to promote the healthy development of yeasts, whilst a piece of quartz is placed in the room to balance the energy.
🌱 We continue our tour at @champagnelaurentbenard, where, in terms of technical choices, winemaking focuses on indigenous yeasts, with very few additives.
🌱 Our journey comes to an end at @champagnelouisdesacy, where there is an 8,000 kg pneumatic press and the wine is aged in wooden barrels. The estate also produces a barrel-aged ratafia. In the vineyards, you’ll also notice fruit trees – peach, apple and pear trees – planted amongst the rows. A huge thank you to these estates for taking the time to welcome us during such a busy period as the grape harvest! 🙏
See you soon for more encounters! 😉
#organicgrapeharvest #organicchampagne #cotedesblancs