The Harvest at Champagne Aspasie

At the end of summer, around mid-August, we begin the harvest. It is an intense period where every gesture counts, where passion mixes with rigor to reap the rewards of an entire year of hard work.

The Heart of Champagne 

For two to three weeks, the whole of Champagne beats to the rhythm of the harvest. It is a time of gathering and celebration, but above all, a time of hard work and extreme precision. At Champagne Aspasie, we welcome this period with careful preparation, because the grape harvest is much more than just a harvest: it marks the start of a new adventure for our prestigious wines.

The hand of man and the art of perfect timing

At Champagne Aspasie, the harvest is done exclusively by hand. Each grape is picked with meticulous attention to preserve its quality and integrity. Choosing the exact moment to start the harvest depends on the delicate balance between acidity and optimal ripeness of the grapes.

Quality before quantity 

The quantities harvested are strictly regulated by rigorous regulations established by the Champagne Committee and the I.N.A.O., in compliance with the limits set by the European Union. Our objective is clear: to prioritize the quality of the grapes to guarantee exceptional vintages.

The beginning of a long epic

The harvest is the starting point for the transformation of the grapes into Champagne. Each carefully picked bunch is transported quickly to our pressing centers, in order to preserve the purity of the juices and ensure quality.

A Tradition, A Passion

At Champagne Aspasie, we celebrate this centuries-old tradition every year with pride and devotion. It is a moment when history repeats itself, where expertise is passed down from generation to generation, to offer our customers exceptional champagnes, the fruit of a unique terroir and incomparable know-how.

The grape harvests are much more than just a harvest, they are the symbol of our commitment to quality and excellence, each year crafting vintages that appeal to the most demanding palates around the world.