Description
Advertising is not high on the agenda at the small Drappier family winery. The Drappiers want to convince primarily through quality and not through expensive advertising. Michel Drappier, who today runs the winery, which was founded by his great-grandfather in 1808, pays special attention to the good tolerability of champagne. For Michel it is particularly important to reduce the use of sulphur considerably.
In Drappier Carte d’Or Brut champagne, all the aromas of the noble Pinot Noir grape variety come to fruition, which enters the cuvee at 80%. This red grape with white juice is appreciated because it gives structure to the wine, and especially because it brings in very characteristic fine notes of red berries.
Only cuvees from the first pressing are used.
Mechanical pressing at low pressure, as well as vinification by gravity and fermentation at low temperature for two weeks are only the first steps of the production.
Natural clarification and complete malolactic fermentation follow; after bottling, the wine continues to mature in the bottle for 2-3 years.
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