The end of the summer marks the beginning of the "vendanges" (grape harvests) in Champagne vineyards, the first step in the development of the eponymous beverage that is the pride of Champagne. The vendanges are a special time, mixing technicality, know-how, and conviviality, which perfectly encapsulates the Veuve Clicquot House.
After tending the vines all year long, it is time to reap the benefits. A job that requires the help of several hundred seasonal workers for Maison Veuve Clicquot, it takes the whole workforce to walk the 390 hectares of vineyards of the prestigious champagne house, most of which is classified as Grands or Premiers Crus.
From the vine to the bottle
After a meticulous harvest by hand, the grapes are sorted and analyzed before going to the pressing stage. Once the fruit is pressed, the juice is stored in a tank. Lots of patience is needed, however, because it takes several more steps for the liquid to earn the celebrated yellow label of Veuve Clicquot.
To share more about the creation of champagne from this famous house, Veuve Clicquot organizes visits to its wine cellars. The house will open the doors to its three sites in Reims to the public on Oct 14, 15, and 16 as a part of the Journées Particulières de LVMH (an international celebration of wine).
The many mysteries of Veuve Clicquot reveal themselves to you this season!