Founded in 1963 by Jacques Copin and his wife Anne-Marie, the children of ambitious winemakers, Champagne Jacques Copin’s prime focus is authenticity, quality and stability.

The Estate pays attention to the environment and their primary goal is to respect and preserve the natural surroundings of the region. Champagne Jacques Copin is a product of environmentally conscious and meticulous practices. The combination of sound practices such as erosion prevention and pruning, the use of traditional methods (manual work in the vineyard, wine-making in oak barrels) along with modern working tools (temperature-controlled stainless steel tanks, microvinification) mallows them to create unique champagnes.

CHAMPAGNE JACQUES COPIN

Today, the operations are carried out by Bruno and Marielle Copin, accompanied by their two children, Lucile and Mathieu. Passed down from generation to generation, a historic and unique expertise allows the family to operate with precision and success.

CHAMPAGNE JACQUES COPIN
Brut Cuvée Tradition - NV

The viticulture is sustainable with plowing of the soil and limited addition of synthetic products. Harvest is manual followed by pneumatic pressing. The partial fermentation is then kicked off at low-temperature in stainless steel tanks to obtain a off-dry wine with low alcohol content. The wine is then lightly filtered to keep the yeasts. The fermentation restarts naturally for a minimum of 2 months, and the overpressure created in the bottle stops any new fermentation of the grape. The Disgorgement is done by decanting the bottle under pressure, with a sterile filtration.

With 6 g/L residual sugar

CHAMPAGNE JACQUES COPIN
Brut Rosé -NV

Owner/growers, mechanical tilage, cover crops between rows.

The viticulture is sustainable with plowing of the soil and limited addition of synthetic products. Harvest is manual followed by pneumatic pressing. The partial fermentation is then kicked off at low-temperature in stainless steel tanks to obtain a off-dry wine with low alcohol content. The wine is then lightly filtered to keep the yeasts. The fermentation restarts naturally for a minimum of 2 months, and the overpressure created in the bottle stops any new fermentation of the grape. The Disgorgement is done by decanting the bottle under pressure, with a sterile filtration.

6 g/L of residual sugar, aging for 36 months

CHAMPAGNE JACQUES COPIN
Brut Blanc de Blanc - NV

The viticulture is sustainable with plowing of the soil and limited addition of synthetic products. Hand-picked, 45kg crate. Pressed within 12 hrs – 4000kg Diemme press. Ammonium bisulfite harvest sulfiting at 15%: 2.5cl/hl. Must clarification: 0.5g/hl – Pectic enzymes. Alcoholic fermentation: Active dry yeast Saccharomyces cerevisiae galactose – set at up to 17°C in steel vats. Malolactic fermentation: Yes, Total with Oenococcus oeni strain at 20°C in steel vats. Finings: no. Chilling: 1/3 of total volume and 1/3 filtration on organic NCA B 120 sheets. Bottling in March, April or May N+1 after picking, lighter weight French-made glass champagne bottle from Ol de Reims factory.

24 months cellar aging at 11°C with a capped
ork and P103 seal.

Extra Brut expedition liqueur dosage 6.0g/l.

CHAMPAGNE JACQUES COPIN
2008 Vintage Champagne

CHAMPAGNE JACQUES COPIN
Brut Cuvee Le Beauchet - NV

Made from a blend of harvests from the 2014, 2015 and 2016 harvests of this “Beauchet” plot. Established on the land of Verneuil, this plot of 67 acres 30 is south-west facing, with a very low slope, at the bottom of the hill and looks out over the village of Verneuil, seat of the domain. It enjoys sunshine all day long. It is 40 years old and was planted in 1981 with a 41B rootstock and predominantly clay-loamy soil, very little limestone and very rich in iron.

Owner/growers, mechanical tilage, cover crops between rows.

Blend of 3 harvests 2017,2018, 2019 - 48 months cellar aging at 11°C with a capped cork and P103 seal.

Hand-picked, 45kg crate. Pressed within 6 hrs – 4000kg Diemme
press – Tête de Cuvée only (10.25Hl). Ammonium bisulfite harvest sulfiting at 15%: 2cl/hl. Must clarification: 0.5g/hl – Pectic enzymes. Alcoholic fermentation: Active dry yeast Saccharomyces cerevisiae galactose – set at up to 18°C in steel vats. Racking after AF. Malolactic fermentation: Not performed. No finings. No chilling or filtering. Bottling in March, April or May N+1 after picking, lighter weight French-made glass champagne bottle from Ol de Reims factory. Disgorgement by freezing with jetting with no added S02, Brand Extra-Brut expedition liqueur dosage: 3g/L and natural Amorim AC cork stopper. Disgorgement date engraved on bottle base and cork; 5-6
months of rest before sale.

Brand expedition liqueur Extra-brut 3 g/L