Champagne Elaboration An «orderly» process with 9 important steps
The pressing is done in Prunay, in our two pneumatic presses whose membrane crushes gently the grapes to get the most juice.
Grapes are squeezed separately according to their variety and origin. We only use the firsts pressing juices – the "cuvée"- highly qualitative, to elaborate the Champagne Cuperly.
After a first decanting in the press, the must (grape juice coming out of the press) is withdrawn and decanted again for 48 hours. The lees, wastes of this decanting, are recycled – among others – in cosmetics.
We use thermo-regulated tanks that achieve slow and therefore qualitative alcoholic fermentation.
In parallel, Cuperly house has revived the tradition and we age a part of our wines in oak barrels. This oak is mainly coming from the Champagne region. This will raise our wines in optimal conditions. The "oak-wine" alliance, with micro-oxygenation, is the best way to refine the taste of the Champagne.
We avoid malolactic fermentation in order to keep the freshness of our wines.
At the beginning of the year, our different « vins clairs » are tasted in order to be blended. The blending is the operation that consists in mixing different "cuvées" of the year with old reserve wines (from previous years).
Bottling and maturation
Blended wines are bottled during the "tirage" and stoppered with a cap. During this operation, we add a "liqueur de tirage" (wine and sugar) and yeast to the wines. This will trigger a second fermentation or "prise de mousse" and confer the sparkling aspect to the Champagne. Bottles are then kept away from light at a constant temperature during 3 to 7 years according to the Champagne.
This operation consists of bringing the deposit formed during the "prise de mousse" in the neck of the bottle. The gyropalettes, by turning a quarter of turn, progressively straighten the bottles from the horizontal to the vertical.
It is the extraction of the deposit concentrated in the « bidule » of the cap. The neck of the bottle is immersed in brine at -25°C, creating then an ice cube in which the deposit is kept. The cap is removed, and thanks to the pressure, the ice cube is expulsed.
The "liqueur d'expédition", containing sugarcane is added to the wine. It replaces the wine lost during the disgorgement. The concentration in sugar of the "liqueur" will determine the nature of the Champagne: Brut or Demi-Sec.
Closure and muzzling
Bottles are directly closed with a cork. Cork is a natural material that gives its sealing to the bottle and that keeps the sparkling of the Champagne. The cork is held in place thanks to the wire cap and the over cap plate (capsule).
Once washed, bottles are covered with a cap, a collar, a front and a back-label. They are then packed in cartons.