The Champagne harvest began on August 25 this year and will last around 3 weeks.
The harvest promises to be both qualitative and quantitative, with yields set at 12,000 kilos/hectare.
Each harvest is different from the last, in terms of grape maturity, acidity and alcohol content.
To date, the Champagne region has almost 600 control plots, where specialists transcribe various criteria to validate or not the start of harvesting.
Sugar content, acidity, ripeness, average bunch weight and rot rate are all checked twice a week.
The Comité Champagne then receives the data by computer, and draws up statistics which are then sent to theAssociation Viticole Champenoise, which determines the harvest dates for each commune at a preparatory meeting.
As a reminder, the harvested grapes, placed in crates or crates, are quickly sent to the press to avoid any ripening (coloring of the juice).