The blending process at the heart of Champagne winemaking plays on the diversity of nature, combining wines from different crus (growths), different grape varieties and different years. By combining wines with different sensory characteristics (colours, aromas, flavours) the Champagne maker looks to create a wine that is greater than the sum of its parts – one with a carefully balanced harmony of notes in which no one note is dominant. The ultimate objective is the same today as it has always been: to create a sense of balance that is not found naturally and could not exist without human intervention.
Since the begining of the year, we do the pruning in our vines in order to prepare the new life-cycle of our vine stocks. The pruning in Champagne begin just after the leaf-fall.
There are four approved pruning methods: Chablis system, Guyot system, Vallée de la Marne system, Cordon system. In the Champagne Julien Chopin, we use the Chablis system.
The first purpose of pruning is to encourage the sap to flow toward the fruit-bearing buds. The buds require an even distribution of sap for vigorous growth but excess sap may compromise productivity. Ideally, there should be a good balance of vigour and productivity – two conflicting requirements that are not easily reconciled.