Je certifie avoir l'âge légal pour consommer de l'alcool dans
mon pays de résidence. / I am of legal drinking age in
my country of residence.

Champagne Allouchery-Bailly | 17 Rue de Villers aux Noeuds | 51500 ECUEIL | Tél. : 03 26 49 77 48 | Mentions Légales

L'abus d'alcool est dangereux pour la santé. A consommer avec modération.


Fall Winter Spring Summer

September

The Harvest – Grapes are ripe and are hand-picked to be driven to the press. The juices, or the musts are stored in stainless steel vats and go on being elaborated. The harvest lasts about 10 days.

October - November - December

Pre-pruning - After the leaves' fall the woods are cut above the trellising wire and are prepared for pruning.
Meanwhile, in winery, the different fermentations took place, and particularly the alcoholic fermentation – at this moment the sugar becomes alcohol.
In December, the commerce and shipping become more important, especially for the Christmas and New Year's orders.

January - February - March

Pruning – The canes are pruned and buds are chosen, they will produce the next harvest. Then comes the binding which consists in binding the pruned canes with a wire to guide the vegetation. The wine is filtered to become base wine and ready to be bottled in – this is the bottling which takes place in March. Champagne is a blended wine which allows a constant quality each year. Therefore, we have chosen the wines to be blended before bottling them in. Except our Vintage Brut that is made from the harvest of a specific year. For our Brut Rosé, a red wine will be blended with our base wine. On January 22nd, we celebrate Saint Vincent, the wine producers' saint.

April

Disbudding - The buds that do not give fruit are removed so that the vine could use all the sap energy it needs.

The biological struggle - To get rid of the grapes' worms that can affect the harvest, we settle caps with synthetic pheromones which prevent male and female from meeting and help not use insecticide. In our cellars, the laid bottles undergo the second fermentation which will create the effervescence of Champagne.

May

Tying - The wires of the vine will be tied so that the plant does not break under its own weight or in gusts of wind.
In the cellar, it is time to disgorge: it consists in get rid of the sediment that appeared during the second fermentation and that was in the bottle neck thanks to the riddling.
During the disgorging, we will be able to balance the Champagne with a liqueur (sugar and wine) and determine its quality (Brut or Demi-sec). The bottle is corked and muzzled. This can be done several times in the year depending on the needs. After resting in cellars, we eventually label the bottles that will be ready to be tasted.

June – July - August

Trellising - This consists in airing and separating the vegetation for the grapes to take advantage of the sunlight.

Trimming - During all the season, we have to cut the excess of vegetation above and on each side of the vine. This job is done with a tractor.

Treatments - It is important for us to use treatments to prevent different diseases that can affect our vines , reduce the harvest and deteriorate the quality of the wine. However, we use a reasonable amount of treatments, we use the right product, at the right time and not more than necessary thanks to technicians who make sure the disease does not spread.