Champagne Emile Leclere

OUR TRADE THE VINES FROM PRUNING TO HARVEST The "vigneron" is the vine's craftsman, he knows it better than anyone else, because he works with it throughout the year, rain or shine. He works carefully every day of the year to produce the most beautiful grapes. A year in the vineyards: pruning: select the fruit-bearing stalks to prepare the coming harvest. tying: tie the selected stalks to steel wires. planting: this is not compulsory every year, it depends on the age of the vines. New plants are replanted when the vines are worn out. debudding: remove unwanted buds. trellis training: work done on the vines for a proper ventilation and layout of the plants. clearing: remove unnecessary leaves on the top and on the sides. THE VAT-ROOM Since the year 2000, the vat-room has been renovated in order to facilitate winemaking but also to improve the quality of our wines. The essential step in the vat-room is the blending. It is carried out by the "cellar-master" only; this phase is the most important to preserve all the same qualities of the wine year after year. THE CELLAR This is where are bottles are stored. Laid in stacks or in riddling racks, they take their time to mature. They are kept between 2 and 5 years (depending on the quality required) in a dark and damp cellar, with a temperature around 12°C. The vital step in the cellar is the disgorging. Once the gas has been naturally formed and the bottles are ready, they are disgorged, the sediment is expelled from the bottle and a clear and pure wine is obtained. THE RECEPTION ROOM This lounge is the meeting for our faithful or occasional visitors. A typically regional atmosphere, where are clients can taste our range of wines in a pleasant environment.