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Champagne region in harvest time. In the winery and the vendangeoir

All images (c) copyright WineTastings Britt Karlsson, BKWine, Per Karlsson. All wine pictures and other photos are for sale. Contact info@bkwine.com

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At the Mumm vendangeoir in Verzenay	After the press the remaining 'marc' has to be removed by hand	The press is partially taken apart and all solids that remain removed	The "control room" registering the weight of all the deliveries	Grape juice slowly pouring out during pressing

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The "first pressing" (the 'cuvée') is 2050 litres, the second pressing ('taille') is 500 l: there are three separate holes for cuvée, taille and cleaning water, as marked in the stone	Pressing is very slow: it takes four hours to do one press-full	The press is filled with 4000 kg, which means that one hectare makes approximately 1.5 to 3 press-fulls (6000 kg to a bit more than 11,000 kg per hectare)	Four presses in the vendengeoir	A press "in action" - with the tools to turn over, and later emptying the marc standing by.

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	Pressing champagne is a lot about waiting		Thierry Perrion, an independent grower in Verzenay	The chef de vendengeor at Mumm in Verzenay

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First stage of the pressing done	Now the marc has to be turned over to "loosen it up" an then the pressing continues	The typical crates used for collecting the grapes, marked with the grower's or house's name - here Pommery	A modern-style champagne press, with double the capacity of a traditional press: 8000 kg. You can sometimes also see pneumatic presses	The "underbelly" of the press, the floor below

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The grape must pouring out from the press		And then being pumped over to a tank	A sample of the grape juice. Verzenay is mostly Pinot Noir territory, which you can also see from the colour of they juice. The colour will change to clear "white" in time

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In 2003 the grape must from the pressing was incredibly sweet - like a sweet fruit juice. Normally the champagne grape juice as actually quite acidic and not particularly nice to drink	The press at Pommery in Verzenay	Grapes in crates waiting to be pressed - not only red even if it is in Montagne de Reims	Pinot Noir	The reception area ("loading bay")

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