6 0 0 ▁people ▁are ▁employed ▁to ▁pick ▁the ▁g rap es ▁in ▁the ▁Louis ▁Ro eder er ▁v ine y ards . ▁The ▁v int age ▁last s ▁for ▁ten ▁to ▁fifteen ▁days . ▁T ract ors ▁transport ▁the ▁g rap es ▁in ▁ 5 0   kg ▁b ask ets ▁from ▁the ▁v ine y ards ▁to ▁Louis ▁Ro eder er ' s ▁own ▁press - h ouses ▁in ▁the ▁heart ▁of ▁the ▁v ine y ards . ▁The ▁must s ▁obtained ▁from ▁the ▁pressing ▁are ▁then ▁transport ed ▁to ▁Louis ▁Ro eder er ' s ▁cell ars ▁in ▁Re ims . ▁Upon ▁arrival ▁in ▁Re ims ▁the ▁must s ▁are ▁delivered ▁either ▁into ▁small ▁st ain less ▁steel ▁t anks ▁or ▁into ▁o ak ▁v ats , ▁no ▁bigger ▁than ▁the ▁equivalent ▁of ▁one ▁to ▁two ▁hect ares ▁of ▁v ine y ards , ▁and ▁there ▁they ▁begin ▁their ▁fer ment ation . ▁The ▁characteristics ▁and ▁qual ities ▁of ▁each ▁plot ▁are ▁thus ▁preserved ▁right ▁up ▁to ▁the ▁bl ending ▁stage . ▁In ▁winter , ▁each ▁wine ▁will ▁be ▁t asted ▁by ▁the ▁Cell ar ▁Master ▁and ▁his ▁team ▁of ▁o en olog ists ▁prior ▁to ▁bl ending ▁and ▁bott ling ▁in ▁the ▁Spring . ▁ ▁Reserve ▁w ines ▁ ▁Champ agne ▁is ▁a ▁bl end ▁of ▁w ines ▁from ▁different ▁locations . ▁Thanks ▁to ▁its ▁v ine y ards , ▁Louis ▁Ro eder er ▁has ▁a ▁vast ▁p alette ▁of ▁the ▁fin est ▁w ines ▁from ▁which ▁to ▁create