blason Galichet A year-long task

A quality champagne born of careful work throughout the year. Remy observes nature and he is inspired by the lunar calendar and sayings of our elders when working the vineyard. Work on the vines is still important and begins later, after the harvest in November, with pruning, an essentiall job requiring skills which determine the healthy growth of the vine. Also, we take advantage of the winter to feed the soil with sustainable farming.

pinot Noir

March is the time for tying the fruit-bearing branches to the wire to maintain them in place.

Spring arrives, the first leaves appear and disbudding begins. This consists of removing the buds and the young fruitless shoots located on the old structures of the vine, directly tapping into the sap.  The growth of the vine starts up. The first raising of the wires can begin ; the branches are in place between two wires to maintain them, which facilitate the passage of the straddle tractor.

In June / July, the wires are raised a second time ; this is called “trellising” the aim is to separate the grapes to avoid contact, source of rot.

September is harvest time. Some figures, in Champagne, we need 120,000 pickers to harvest 34,000 hectares with an annual production of 340 million bottles. We hire 60 pickers for 10 days to cut 500 to 600 kilos per day per person. The harvest is the final goal of the year. Once finished, we have to take care of the wines. Then the cycle begins again!

blason Galichet Our House style

Our Champagne House located in the heart of the Montagne de Reims benefits from the presence of the Pinot Noir grapes which impart body and strength to the wines.

Each blend is also made up of Chardonnay for the richness of its aromas and its finesse in mouth.

 cuverie cuverie