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Family-run winery

Over a century of winemaking in Verneuil and Vandieres,
passed down from father to son.

My great-grandfather Alfred Copin decided to grow vines in the late 19th century. He bought 520m2 of vineyards in Vandieres in 1903. My grandparents Maurice Brion and Auguste Copin, born in Verneuil and Vandieres in 1907 and 1909 respectively, took the reins of the family business a few decades later.

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A vineyard renowned
& recognised by UNESCO

We are fortunate enough to work on a vineyard covering over 9ha whose 34 plots lie in Verneuil, Vandieres and Try-Dormans.

They are within 6km of the main Copin site. Being so close to them means special and personal care is taken over each of our Meunier plots, the valley's leading variety, as well as our Pinot Noir and Chardonnay.

Every vine is grown with understanding and respect for the environment, herbicide-free and with over 95% organic products to help preserve our planet.

We bring together organic and biodynamic cultivation methods with age-old sustainable techniques to experiment, adapt and work every day to capture our grapes at their most authentic, rich and honest.

We don’t buy any grapes from outside the winery.

It’s one of the many assets you’ll find in our Champagnes and provides a consistent aromatic signature.

Our Champagnes are first
born in the vines

Regular labour, natural ground cover, plot ecosystem preservation, regular complete soil analyses, short pruning true to the plant's life cycle, limited yields without overexploiting the plant, careful manual lifting and trellising, manual harvest when ripe.

Lucile and Bruno Copin are now looking towards the future of winemaking to pass on nothing but the best of the grapes.

In the cellar,
(Nothing) but common sense

  • Pressing ultra-fresh grapes within 6 hrs of picking
  • Separating the juice into 3 or 4 fractions
  • Cold settling with enzymes
  • Fermenting within 18 hrs of pressing
  • Temperature checks
  • Partial malolactic fermenting
  • No finings
  • Partial filtering
  • Very little sulphur added
  • Lots of rest in the vat then the cellar

Those are some of the secrets behind making fine wine to capture the best of the land, aroma and flavour of our grape juices which become Grand Vins de Champagne after being made into champagne.

Well-aged wine
that brings out the best

Whether it be in temperature-controlled stainless steel vats, oak barrels made in Champagne by the Meilleur Ouvrier de France 2007 or in bottles made in France, once again, fine wine gets better by giving it time to develop in good vessels. It takes an average of three years for our Les Origines and Les Parcellaires collections to mature whilst Les Polyphénols and Les Confidentielles spend over ten years ageing in our Verneuil cellars.

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