Grafting was made compulsory in Champagne following the invasion of the phylloxera. The Champagne region had to use rootstocks resistant to the parasite on which the Champagne grape varieties are grafted. As a reminder, these are Chardonnay, Pinot Noir and Pinot Meunier.
First, since the vine is "cut", we assemble the rootstock(vine shoot: "piece of wood of vine") and the graft (vine shoot), then the grafted cuttings are plunged in kerosene, plunged in a water bath to solidify the whole, covered with sand and other mixtures and put in hot room in order to consolidate the graft.
Once grafted, the plant is put in the ground in a nursery and as soon as sufficient roots appear and after a sorting of these last ones to be partially preserved, the wine grower will be able to replant it in his vineyards.
Nurseryman and winegrower : Maison de Champagne William Saintot