Pruning, which of course is to be done manually, generally occurs from January until the end of March. A critical operation in Champagne, the pruning constitutes the starting point of a new year of work in the vines, and guarantees the best possible flow of sap towards the buds in order to balance vigor and freshness. The vineyard workers traverse the rows of vines on foot, pruning the plants one-by-one. Another manual operation occurs in mid-March: the tying up of the shoots to the supporting wires in order to guide and constrain the growth of the plant.