Champagne Jacques COPIN Tradition White NV Champagne
Description
Vinification
Manual harvest, 45 kg box. Pressing within 12 hours - Diemme Press - 4 000 kg. Sulphiting 15% ammonium bisulphite harvest: 2.5 cl / hl. Clarification of musts: 0.5g / hl - Pectolytic enzymes. Alcoholic fermentation: Active dry yeasts. Saccharomyces cerevisiae galactose - regulation at 17 ° C maximum in stainless steel tank. Malolactic Fermentation: Yes, Total with d’OEnococcus oeni strain at 20 ° C in stainless steel vats. Collage: no. Tartaric stabilization: 1/3 of the total volume and filtration 1/3 on NCA B 120 biological filter plates. Bottling in Mars, Avril ou Mai Y+1 after harvest, french glass bottle «champenoise» 835g light weight bottle. Made at Reims- 51100 OI factory. Ice disgorgement with jetting without additional SO2. Natural corking Amorim «AC» type.
Wine aging
Aging for 24 months in a cellar at 11°C with a cap - P103 seal. Disgorgement date engraved on the bottom of the bottle and on the cork. Rest in the cellar 5-6 months before shipment.