This is a truly delicate champagne steeped in prestige, elegance and aspiration. With an exceptionally fine perlage, it shines brightly with its light gold colour. This has true grace on the nose, as its equally as sharp with light aromas of citrus with incitiful minerals of spice that seem iodized.
It is as clean as it is complex, both full of clarity and tension. The palate provides a delicious dry serving that includes minerality and long white fruit flavours of pear and apple. Blended with precision, this champagne is pure and original.
Food Match: Singular aperitif, seabass, sushi & sashimi
Read more about no sulphites added wine labelling here
||Organic, No Added Sulphites, Vegan
Chardonnay 60% & Pinot Noir 40%
||Under 3g/l Residual Sugar Only
||13mg/l Natural Sulphites Only
(short read). Find out more about differences between organic, vegan and natural wines here
Grape harvesting: Upon arrival at the pressing centre, the grapes are weighed and duly recorded on a register. The pressing offers impeccable traceability, identifying each “marc”(load from one press equivalent to 4,000 kilos of grapes), cru by cru and variety by variety. This is the moment when we measure the minimum alcohol content, fixed annually, for the harvest.
The different methods of vinification are as follows:
- for red grapes, sorting at the vines and at the presses and automatic temperature-controlled vinification.
- for white grapes, separation of the crus and the batches (vats of 6 to 768 hectolitres) and temperature-controlled vats.
- Due to the action of the yeasts, the sugar turns into alcohol. The grape juice then becomes a wine that naturally contains an alcohol strength of 10-11 degrees.
In order to retain the profile of our wines, malolactic fermentation (conversion of malic acid into lactic acid) is an absolute must. After this, and following analysis and sampling, the wines are transferred into vats and barrels.
-For barrel ageing, they possess 1000 barrels that hold 228 litres and 200 half-barrels that hold 600 litres (an inventory that increases by 10 to 15% every year)
Bottling: The tirage or bottling capacity of Champagne Jeeper is 50,000 bottles per day. The technique consists of adding sugar and yeasts to an assemblage of still wines, to achieve a second fermentation in the bottle.
Prise de Mousse and Ageing: After bottling, the bottles of champagne are immediately stored in cellars, maintained at a constant temperature and protected from light, for a period of several years.
Riddling: After the maturity of the wines has been verified, the bottles will undergo the riddling process, which entails regular circular movements that will cause the natural sediments caused by fermentation to sink gradually into the neck of each bottle.
Champagne Jeeper uses an efficient and modern device with a riddling capacity of 6 million bottles per year.
Disgorging: On completion of the riddling process, the bottles may either be stored en masse (neck down) or disgorged (ejection of the sediments using the pressure of the champagne) and either dosed (meaning the addition of sugar in liqueur form), or not, in order to offer a line of champagnes ranging from extra-brut to demi sec (with brut comprising more than 90% of our production).
Disgorging using ice: 2,500 75cl bottles per hour.
Disgorging is verified using visual checks upon disgorging and corking.
Hope you enjoy this organic and sulphide-free Champagne!