Florence and Jean-Luc Goulard cultivate the grapevine with the same passion and they are so concerned of the quality of their Champagne, that Jean-Luc keeps the spirit of work well done.

The most of works are also manual to assure the optimum quality.

They cultivate on 8 hectares (19,76 acres) dispaching between the villages of Trigny and Janvry.

A gallery was created to show you the growth of the grapes

>The carving

By definition the vine is a liana which is extending as much as possible. If we leave it with abandonment it tendency will have to feed the buds which are at end of the frames, being likely to produce grapes very few and of irregular maturity, and to control it it thus should be cut. The carving ensures to maintain a equilibrium between vegetation and fertility, which controls harvests in maturity and quality.
The carving is generally done in winter.

>The tying

After the size, tying comes. This technique consists in attaching the frames and the oaths of carving to wire of support. The goal is to put in force the vine and to take care of its maintenance in order to facilitate its development, as well as next works.

> The buds removing

Once that the buds appear certain must be remove so that best placed can develop fully. It is necessary to tear off all the useless buds which requires rigour. This task intervenes towards the beginning of May, according to the growth of the vines.

>The training

Training carries out in June-July, period during which the vegetation is most active. It acts to put the branches, which tend to grow aniway between wires and thus to reveal the grapes in full growth in front of the sun. Training is vital for the vine because it is at that time that the grape needs of a maximum sunning.

>The trimming

Trimming carries out approximately three times after training, in July and August. This task consists in removing the end of the growths which are in full growth. The purpose of it is to devote the sap towards the productive parts of the vine.

>The grape harvest

The grape harvest generally begins at the end of September, at the beginning of October. The opening and closing dates are fixed by prefectoral decree. The gathering of the grapes proceeds under the same conditions at the XVIII century, shears with the hand and basket under the arm.