Moet and Chandon, What does it Need to be the Best Champagne of All

The success of Moet & Chandon champagne is the result of the talent of its winegrowers and strict control at every stage of production, from cultivating the vines to ageing the wine. Moet & Chandon operates some 543 hectares of vineyards, cultivated and maintained by 250 winegrowers. A single hectare requires more than 750 hours of meticulous care. For over two centuries Moet & Chandon has been the leading winegrower in the Champagne region. It is also the largest purchaser of grapes. In this way, the company ensures the widest possible selection of growths to reflect all the nuances of Champagne’s soil and climate.

Today we again will focus on the production of Moet and Chandon Champagne in a sequence of time.

 From May to June the most promising shoots are selected and the rest are removed.

In June the vines begin to flower and fill the vineyards with a balmy fragrance. The mysterious transformation of pollinated flower into fruit is a definitive, magical moment: the grapes have withstood the trials of nature.

Training topping and cutting: Throughout the summer the winegrower’s control; the growth of the vine: topping and cutting allows the sun to reach the grapes and promote their growth.

The grapes take on colour and swell with sweetened juice. They continue to ripen in the languorous warmth of the late summer sun until they are deemed ready for harvest.

 Champagne is one of the few regions in the world where the harvest has not been mechanised. Pickers are formed in groups or hordons of forty. They gently fill small 3 kg baskets which are handed to porters who transfer the bunches to larger 40 kg baskets.