Ripeness of the harvest: the production of champagne requires
far less ripe grapes compared to other vineyards. The ripeness of the harvest
conditions the personality of the champagne, and the correct balance is thanks
to the extreme southerly location of the Champagne vineyard. An over-ripe
harvest will make the champagne heavy, lacking in finesse. An under-ripe
harvest will be too acidic and risks giving aggressive champagne. The producer decides the harvest date of
each of his plots, since these dates will condition the organoleptic
characteristics of the champagne.
