Its core business hinges on quality, not only in terms of production and vinification but also of the sale of bottles of Champagne.
The firm also offers winemaking and winegrowing consultancy services.
In 2013, anxious to sustain and develop Maison Jeeper, Nicolas Dubois joined forces with the Reybier Group.
This development was motivated by the mutual pursuit of excellence in terms of quality and the desire to provide a flawless service.
Growing the grapes
Champagne Jeeper comprehensively carries out all the work necessary for the upkeep and development of its vines, i.e. planting, installation, protection of the plants, pruning, binding, vine lifting, harvesting, recycling and grubbing up.
Procedures and winemaking.
Grape harvesting Grape harvesting involves the counting, the sampling and the estimates, as well as the actual picking and the customised logistics (individual or shared, provision of funds, employee management).
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 pressing carried out at Faverolles & Coëmy: 4 x 8,000 kg, or 160,000 kg per day
The pressing carried out at Changy: 1 x 4,000 kg in a traditional press
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, we 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)
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.
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.
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.
At this stage, the champagne is finished…
Now it need only get dressed up in its most beautiful finery to make it ready for sale and for your tasting pleasure.
The labelling or “dressing” is comprised of 4 parts; label, neck label, back label and possibly a medallion.
Packing in wood or cardboard cases. A monitoring tool is used to verify the weight of the boxes.
The packaging is carried out using mechanical palettisation with automatic vertical boxing. The cases are then stored on racks with a capacity of 600 palettes.
The company has loading bays for all of its lorries, ready for delivery throughout Europe.