When the harvest ends

Vendanges is coming to an end, the pickers are leaving, and our beautiful region is falling quiet again.

The presses (pressoir) are falling silent. These enormous 12,000 kg pneumatic presses at Champagne Bonet will be completely cleaned and shut down until next year.

But the process isn’t finished, as the juice extracted from the grapes must now be turned into wine, the first stage of its transformation into Champagne. The juice is rich and sugary, bursting with fruit, but it’s sensible not to drink too much of it, because it’s not very friendly on your tummy!

Champagne bonet produce juice on an industrial scale, to be shipped to one of the big houses in Épernay, and the scale is truly magnificent.

But they also make their own, more artisan Champagnes, and some wines in another part of their domaine.

This smaller production begins with a focus on quality, with a selection process that allows only the best grapes through.

Small, temperature controlled vats see the first fermentation begin, whilst new oak casks will carry a small proportion of the wine for careful blending later into their fine champagne range.

It’s an amazing sight to see, and we never turn down an opportunity to visit a Champagne house. There’s still so much to learn.