To mark Labor Day, in Part 1 of our report on the 2025 Champagne harvest, Westgarth Wines spoke with David Chatillon, co-chairman of the Comité Champagne, about the sector’s new framework for harvest worker safety and producer protection. In Part 2, we speak with an international producer and an independent house about their approaches to promoting a safe and productive harvest.

Around 120,000 seasonal harvest workers will soon arrive in Champagne to pick fruit across 34,000 hectares of vines, over around two weeks.

With the launch of the “Together for the Champagne Harvest” scheme, appellation stakeholders expect that the likes of the disreputable harvest of 2023, for which three rogue contractors were recently jailed for worker abuse, to be behind them.

As vignerons make the final checks on their vines and prepare for harvest, Westgarth Wines spoke to two very different houses on their approach to balancing vineyard safety with productivity: Multinational, Moët & Chandon, and boutique producer, Champagne Franck Pascal.

• Founded in 1743 in Épernay, France, where it’s headquartered
• Part of Wines & Spirits division under Moët Hennessy, which is part of LVMH
• Umbrella group renowned for Champagne heritage
• Tends 1,150 hectares of vines
• Vineyards in Montagne de Reims, Vallée de la Marne, and Côte des Blancs
• Manages 3,600 grape pickers and 500 staff during harvest

• Founded in Baslieux-sous-Châtillon, Vallée de la Marne in 1994
• Run by Franck and Isabelle Pascal and part of the Vigneron Independent network
• Biodynamic viticulture
• Tends seven hectares of vines in the Vallée de la Marne
• Renowned for zero-dosage sparkling styles that emphasize terroir
• Critic ratings in the higher 90s and cuvée featured in the Eiffel Tower Champagne Bar
• Manages around 30 pickers and staff during harvest

Confidence in the Comité Champagne initiative?

Both names have been ahead of the curve in promoting ethical production. They’ve welcomed the Comité Champagne scheme.

“This collective initiative, led by the Comité Champagne, shows how united the sector is in addressing the issues of preventing any abuses, particularly in recruitment practices, working conditions, service quality, and the accommodation of seasonal workers,” Frédéric Gallois, Director of Vineyards at the Champagne Moët & Chandon, told Westgarth Wines. “It’s a proactive approach that will help the entire Champagne industry be better prepared – and more vigilant – for the upcoming harvest.”

Champagne Franck Pascal Brand Ambassador, Aimée Mondragon was equally enthusiastic. She explained that the producer was using the Comité Champagne initiative as a framework to ensure proper working conditions for the coming harvest. “We’re working to improve continuously and to provide a safe, respectful working environment for everyone involved,” she told Westgarth Wines.

Additionally, information sessions organized by the French Winegrowers’ Union have focused on seasonal worker employment conditions and key safety priorities. “These sessions are especially helpful for small, independent producers like us, who don’t have the same structured HR and safety departments as the larger houses,” she added.

Vineyard worker care

“At Moët & Chandon, the grape harvest is an extraordinary operation. It’s like managing a temporary town – with a constant focus on safety, well-being, and operational efficiency,” Gallois told Westgarth Wines.

Each harvester receives safety training and a full set of protective equipment for all weather conditions. “If needed, we adjust working hours to ensure safety during heatwaves or heavy rain.”

Throughout the harvest, health and safety officers are present in the field to provide stand-by. “Since 2018, we’ve also welcomed 18 physiotherapists to our accommodation centers to support physical well-being.”

With its small harvest team, the atmosphere at Champagne Franck Pascal is more intimate, but the emphasis on seasonal labor welfare is the same. The house ensures fair working hours and regular morning and afternoon breaks or ‘casse-croûtes' in the vineyard.

“We also provide generous, complimentary meals prepared with quality ingredients throughout the day at the winery kitchen,” explained Mondragon. “It’s a way of introducing everyone to French gastronomy. The whole team eats together, which helps build a convivial and supportive atmosphere. Our harvest team is diverse, both French and international. We believe that openness and tolerance are essential to a healthy work environment.”

Team accommodation

One of the reasons for the recent jailing of the offending 2023 Champagne contractors was the sub-standard harvest crew accommodation.

Gallois described Moët & Chandon’s approach. “We are investing in modern and comfortable accommodation, such as in Aÿ in 2024, where €1.5 million has been allocated to accommodate an additional 90 people. Our total accommodation capacity now reaches 1,900 places.”

The 1,700 grape pickers employed by external partners enjoy the same high standards, with the house auditing accommodation ahead of the harvest and inspecting sites during picking.

Champagne Franck Pascal offers dormitory-style accommodation with men and women separated onto different floors and dedicated bathroom facilities. The housing is on the same site as the winery kitchen and dining room, facilitating short lunchtime rests if a worker wishes.

 Worker well-being?

Champagne Franck Pascal has introduced a unique way of enlivening the picking season: The pre-dinner Champagne tasting.

“In the evenings, we open a different Champagne from the domaine to share with the team,” said Mondragon. “It’s a moment of connection and for many, the first opportunity to taste the results of the work they’re helping with.”

Crew members can also fill the wine press with the grapes they’ve just picked to engage with the first steps of méthode traditionnelle Champagne production. “We take time for informal explanations about our wines and biodynamic practices for those who are curious. It helps give meaning to the labor.”

Moët is also mindful of the importance of the balance of ‘work and play’. “Our goal is to make the harvest a truly human, convivial, and enriching experience,” said Gallois. “All of our sites are equipped with dedicated spaces for relaxation and leisure – pétanque courts, ping-pong tables, and basketball hoops – offering shared moments after a day in the vineyards.”

Last year, the house established a weekly rest day. In the morning, grape pickers can take part in relaxing activities, followed by behind-the-scenes visits to Moët’s pressing centers.

“These visits allow them to see how their work contributes to the creation of our Champagnes, and to feel part of the shared story of Moët & Chandon.”

Feature photo: Moët & Chandon

Want to read more? Take a look at some of our other blogs:

• • Expert view: Champagne unites for harvest worker well-being
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  • Expert view: International Pinot Noir Day