Chargement ...

the wisdom and patience of the winegrowers

José and Benjamin know their vineyard and their terroir in every nook and cranny! Year after year, season after season, they live to the rhythm of vegetation and in monitoring their vines. With the wisdom and patience of the winegrowers to create unique champagnes.

Committed men

Building on the experience of several generations of winemakers, they chose reasoned farming methods and will not hesitate to take calculated risks to maximize the quality of the production. José and Benjamin limit the use of treatments in the vineyard work. They thus assert their difference and their desire to develop a sustainable viticulture. The vineyard Boude Baudin is composed of vines aged 1 year to 56 years, 56% Pinot Meunier, 28% Chardonnay and 16% Pinot Noir worked carefully and manually. Each year we carry out soil tests to bring to the vine the exact dose of food, we practice green cover to protect them from erosion and many other things which are found in the quality of the harvest and of course Champagne tasting Boude Baudin.

Pruning

As early as the fall of leaves, pruning may begin. We begin each year by trimming with the size system "of the Marne Valley" or "3-9-6", which is the number of buds left on each wood, the vines planted 'meunier', the later grape of the four we grow every year. Subsequently, we cut our vines of pinot noir, chardonnay, and small meslier (old rare grape variety in champagne gives wines fine and fresh). These vines are pruned in "chablis", system size with a 'rachet' (3 bud wood) in the base of the vine, a stick and two extensions of 5-6 buds each. Pruning extends from November to end of March. We are two to cut all of our vineyard.

Bonding

In order to bind the wood on the wire guides, we use electrical tying device, which saves time. A person binds the vine as soon as after pruning. This task takes about 30 days...

"Rentreplantation" typically Champagne Word

Following binding, we turn to snatch the feet of vines died and we plant new vines feet to have always the homogeneous vines and good yield. In the month of April we plant plots that we would have pulled in the fall, knowing that a vine can duration 60 years, this work remains casual.

disbudding

The date of this task varies each year depending on the growth of vegetation. Usually we start from late April to mid-May, for a period of three weeks. This work is to remove non-bearing buds to avoid the leaf clusters, which can cause disease outbreaks.

dressing

in early June, the vine grows several centimeters per day. We must therefore place the young branches between wire guides. We spend three times in each of our plots to raise the son at the stakes level to limit the case due to the wind, and facilitate the passage of the tractor.

trelllising

The trellis which takes place in June, is to separate the branches between them and to maintain rights between 2 wires. We separate each cep by a clip. The trellis allows that grapes and leaves are not piled up in order to capture maximum sunlight for a good maturity and good ventilation.

trimming

Manual or mechanical, trimming allows to limit the vegetation on the top and the sides of each vine route. Generally, we carry out three mechanical crop and manual cropping, with shears. The latter has the advantage of being able to clear the area of clusters for the purpose of preventing disease.

harvesting

Each year between late August and early October, the harvest is as festive as important period. Eight to ten days, where the vineyard is abuzz for the harvest of the year in the best conditions. We are thirty people, pickers, carriers, wine press staff and cookers, to work for a sole purpose, crush the most beautiful grapes.

vinification

We use a traditional press of 2000 kg, a press takes place four to five cycles, and is divided into two parts. The first press, where you extracted 'la cuvée' 10.25 hl ,and the second press where is extracted 'la taille', 2.5 hl. Then the grape wort is pumped into settling tanks where it will remain between 12 and 24 hours. The racking is done to separate the harvest residues must (seeds, stalks) by sedimentation. Musts are then pumped to fermentation tanks.
Visionnez le pressurage

riddling

After a long sleep in the cellar, between 2 to 5 years for the year and 5 to 10 years for the vintages. We must eliminate the turbid aspect generated by yeasts during the second fermentation inside the bottle, we proceed to the riddling. This ancestral gesture is to gradually lowering the deposit in the neck of the bottle to expel him.

disgorging

The 'disgorging' is to expel wine deposits leaved by the second fermentation in order to make totally clear wine. We are among the last to do in Champagne disgorging on the fly, that is to say without freezing the deposit. Once the bottle is opened, a liqueur is added in order to make champagnes 'brut', 'demi-sec', or 'nature'. In this case, the liquor is replaced by champagne. We caps bottles, then wash them.
Visionnez le dégorgement

Dressing

After being riddled, disgorged, washed and dried, we spend our bottles of their finest. This is the last step before shipment. We set a cap that covers the cork and wire cage. On the body of the bottle is affixed a label and sometimes back label containing the mandatory particulars and the information then put in cardboard boxes.
Visionnez l'habillage

Champagne conservation and testing

1- Keep your champagne bottles lying down, protected from light at a temperature of about 12 ° C.
2 - To maintain the specific aromas of wines and excitement we advise you to consume our champagnes in one to two years following your purchase. We ensure the optimum aging of wines in our cellars.
3 - The champagne is tasted cool but not chilled at a temperature of 7 ° C to 10 ° C.
4 - Place your champagne in the refrigerator at least three hours before tasting.
If you have little time, prefer a bucket champagne that you will fill half of water and ice, the water is an excellent conductor, just a quarter of an hour to make champagne reach the right temperature.
5 - We recommend the consumption of 'Brut' as an aperitif, 'Demi-sec' and 'Rosé' on desserts. For wines, we allow free rein to your personal tastes and your desires of the moment.
6 - Keep a bottle of champagne Boude Baudin at your disposal to deal with unforeseen events.