Champagne Cuperly

History

The Cuperly house was not initially intended to sell wines that it to sell wines that it would have vinified. Established in Mourmelon-le-Petit in 1845, the directors of the time were more interested in were more interested in the wine and spirits trade. It was not until 55 years later (in 1900) that Robert Cuperly 1900) that Robert Cuperly became one of the directors. The difference with his predecessors, his father in particular, is that he is not only interested in the trade.

He then began to look for his promised land to cultivate the vineyard. He found it in the commune of Verzy, nestled in the Montagne de Reims. The few plots

acquired by our protagonist are not insignificant, they are part of the Grands Crus. It It is necessary to believe that Robert Cuperly had a fine nose, since he started his activity on a unique and adapted to the elaboration of great wines. He settled down and commercialized champagnes that he produced himself, the trade is no longer a priority.

The generations will thus follow one another with first Jean Cuperly (1940) then in a second time Gérard Cuperly (1967). They will contribute to the development of the but also to the improvement of the techniques of wine making and viticulture. In 1997, Anne-Sophie Cuperly joined the family estate.

Joined by her partner Sébastien Lecca, she undertook major projects to to preserve the notion of excellence within the house. In 2008, a new winery was built with modern with modern equipment, at the cutting edge of technology. She decided to move all her to move all her production and thus elaborate her champagnes in the best conditions.

A cellar for great ambitions

A production notably based on an idea of integrated viticulture, which means that which means that the house limits the inputs to the vineyard and uses them only when necessary (difficult years difficult years for example). Beyond the cultivation methods, it is also in the cellar that the control of that the mastery of vinification is perfect. Thermo-regulated vats for the alcoholic fermentation fermentation, aging in oak barrels to refine the champagnes... In short, it is a In short, it is an anthology of techniques used with the objective of reaching gustatory perfection. It is also in the details that the wine becomes great, malolactic fermentation is avoided in order to preserve the freshness of the champagnes.

This last one passes obviously by the soil, and what of better than about thirty parcels located in the Montagne de Reims. This is what the Cuperly house has at its disposal, which which can also count on its two flagship grape varieties: chardonnay and pinot noir.

Grape varieties that will be found in more than 300 000 bottles per year and that will delight tasters from all over the world. Indeed, the Cuperly house is more and more present at the international internationally, recognized for its know-how and its incomparable terroir.

Present for almost two centuries, the house Cuperly is promised to a bright future, especially when you taste its vintages, all fabulous... One understands then all the effervescence that there is around the house !