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Our field and our work
The hand of Man at every moment...
A family estate located on an exceptional terroir, Cormoyeux.
The Marne Valley, an extraordinary underground location and exhibition
Family history
Alfred Baudin and Denis Pongnot each worked their parents' vineyards in Cormoyeux in the early 1900s. Their sons, Gustave Baudin and Albert Pongnot, took over the estates and began producing and selling champagne around 1960. Later, Jean-Pierre Baudin and Hélène Pongnot, who married Boude, consolidated and improved the vineyards. They expanded the estates by purchasing additional vines.
They are improving the quality of the vines by replanting better vines that are much better suited to our subsoil. They are building modern facilities for winemaking.
Creation of the Boude Baudin brand
It was in 1993 that Nathalie BAUDIN and José BOUDE united the two farms, continuing the family tradition with a constant concern for quality, modernity and respect for the work of the vine and the wine.
New generation
Benjamin, son of Nathalie and José, in turn reproduces the same essential gestures of our fabulous profession to produce Champagne Boude Baudin, while bringing freshness and modern cultivation.
From vine to flute, we present our work
The size
As soon as the leaves have fallen, pruning can begin. Every year we start by pruning the vines planted with Meunier, the latest-ripening of the four grape varieties we cultivate. We prune the Meunier using the "Vallée de la Marne" or "3-9-6" pruning system, which refers to the number of buds left on each cane.
Next, we prune our Pinot Noir, Chardonnay, and Petit Meslier vines (an old and rare grape variety in Champagne that produces fine and fresh wines). These vines are pruned using the "Chablis" method, a pruning system with a rachet (a wood with 3 buds) at the base of the vine, a cane, and two extensions of 5-6 buds each.
Pruning takes place from November to the end of March. There are two of us who prune our entire vineyard.
The binding
To attach the pruning canes to the guide wires, we use an electric tying tool, which saves time. One person ties the vine immediately after the pruning team has passed. This task takes about thirty days.
Bud removal
The timing of this task varies each year depending on the growth of the vegetation. Generally, we begin between late April and mid-May, for a period of three weeks. This work consists of removing non-fruiting buds (those that do not bear grapes). This will subsequently limit the growth of the vines, and therefore the clumps of leaves that can lead to disease.
Phenological stages
Like all plants, the grapevine begins its growth in spring. Only after a few leaves have unfurled can the inflorescence be seen. This will become a grape cluster after fruit set.
Subsequently, the grains will grow larger while changing color. This is called veraison.
Then comes the harvest. It begins when the grapes are at optimal ripeness, that is, a good balance between sugar content and acidity.
Trellising - Lifting
It's early June, and the summer temperatures allow the vines to grow several centimeters a day. The young shoots need to be guided between wires attached to the stakes. To best monitor their growth, we go through each of our plots twice to raise the wires at the stakes. This helps limit wind damage and makes it easier for the tractor to pass. The trellising, which takes place after raising the wires, involves separating the shoots and keeping them upright between two wires. We separate each vine with a clip. Trellising prevents the grapes and leaves from being crowded together, allowing them to capture maximum sunlight for optimal ripening and aeration.
The Trimming
Whether manual or mechanical, pruning limits the vegetation on the top and sides of each row of vines. Generally, we perform three mechanical prunings and one manual pruning using shears. The latter has the advantage of clearing the area around the grape bunches, thus preventing disease.
The harvest
Every year between the end of August and the beginning of October, the grape harvest is a time that is both important and festive. For eight to ten days, the vineyard is a hive of activity as everyone works to bring in the year's harvest in the best possible condition. To achieve this, around thirty of us—pickers, porters, pressers, and cooks—work together with one goal: to crush the finest bunches of grapes.
The pressing
We use a traditional 2000 kg press. A pressing takes place in four to five cycles and is divided into two parts. The first pressing extracts the cuvée (10.25 hl) and the second pressing extracts the taille (2.5 hl). Once all the must has been extracted, it is pumped into settling tanks where it remains for 12 to 24 hours. Settling is the process of separating the must from the grape residue (seeds, stems) through sedimentation. The must is then pumped into fermentation tanks.
The Stirring
Once the wines are bottled, they begin a deep sleep in the cellar: between 2 to 5 years for non-vintage wines and 5 to 10 years for vintage wines.
Next, we need to remove the cloudiness caused by the yeast during the secondary fermentation in the bottle; this is called riddling. This age-old practice involves gradually moving the sediment down the neck of the bottle so that it can be expelled.
The Disgorgement
Disgorging involves expelling the sediment from the bottle using pressure to make the wine completely clear. We are among the last in Champagne to disgorge by hand, meaning without freezing the sediment. Once the bottle is opened, a liqueur is added to create brut, demi-sec, or nature champagnes. In the latter case, the liqueur is replaced with champagne. We then cork and wire the bottles, and finally wash them.
Clothing
After being riddled, disgorged, washed, and dried, we adorn our bottles with their finest decorations. This is the final step before shipping. We place a capsule that covers the cork and its wire cage. A label, and sometimes a back label containing mandatory information, is affixed to the body of the bottle, and then they are placed in a cardboard box.
Storage and Tasting
To preserve the quality of champagne during storage, it is important to keep it away from light and at the most constant temperature possible (avoid sudden variations).
Regarding shelf life, it varies, but it's important to know that each of our bottles is ready to drink when it's released for sale. The aging process takes place in our cellars, on the lees. Therefore, storing the bottles at home for several years in the hope that the champagne will only improve with age is pointless.
Champagne is best enjoyed chilled but not iced, at a temperature of 7°C to 10°C. Place your bottle in the refrigerator at least three hours before tasting.
If you have little time, opt for a champagne bucket that you fill halfway with water and ice; water is an excellent conductor, so it only takes a quarter of an hour for the champagne to reach the right temperature.
