Champagne Jeeper largely carries out its operations at the Faverolles and Coëmy site, near Reims, in the north west of the Champagne Region. 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.

A few facts about Champagne Jeeper:
· 35 hectares of land owned
· 180 hectares of grapes supplied under a multiannual contract with wine-growing partners in the region
· Approximately 2,500,000 bottles produced each year under full ownership
. Mainly distributed in France (70%), and in search of new footholds, our sales momentum is also demonstrating a pitch perfect development in terms of exports.
. The company has loading bays for all of its lorries, ready for delivery throughout Europe.

About Their Wine making at the Champagne House

When it comes to growing their grapes, Champagne Jeeper comprehensively carries out all the work necessary for the upkeep and development of its vines, including  planting, installation, protection of the plants, pruning, binding, vine lifting, harvesting, recycling and grubbing up. The 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 and 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 750 barrels that hold 228 litres and 40 half-barrels that hold 600 litres (an inventory that increases by 10 to 15% every year)

Bottling the Wine

The tirage or bottling capacity of Champagne Jeeper is 50,000 bottles per day and 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 champagne bottles are immediately stored in cellars, which are maintained at a constant temperature and protected from light, for a period of several years.

Riddling

After verification of the maturity of the wines, 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

Once the riddling process is comlete, 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 the last state is to get dressed up in its most beautiful finery to make it ready for sale and for your tasting pleasure.

Dressing

The labelling or “dressing” is comprised of 4 parts; 1 – label, 2 – neck label, 3 – back label and 4 – possibly a medallion. The packing materials are made of wood or cardboard cases and a monitoring tool is used to verify the weight of the boxes. The packaging is carried out using mechanical palettisation with automatic vertical boxing and cases are  stored on racks with a capacity of 600 palettes.

Special Design of the Cap for Easy Removal

The Champagnes

Cuvée Grand assemblage

Fruity and toasty on the nose. Long finish with the finesse of exotic fruits. Creamy texture, delicate piquant bubbles.

A champagne of excellence and delight.