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About The House
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- One of the oldest and most prominent houses in Champagne with little to no sulphur across the range
- Made using 100% pinot noir with Zero Dosage (sugar) and low sulphur
- Would pair well with a venison tartare, celeriac puree and radish
Could this be your first low sulphur champagne? The Drappier house have always been at the forefront of winemaking and it is our great pleasure to present this unique and excellent cuvée. Made with 100% pinot noir, zero dosage and zero addition of sulphur, this will dazzle you tastebuds and show you a whole new side to champagne.
The nose is vinous, filled with pomegranate, rhubarb and violet. Silky and dry on the tongue with soft grippy edges that slide across the tongue. It will awaken enthusiasts and purists on the lookout for new a new sensation.
If you ever get that friend that have low tolerance to sulphur then we recommended this wine. This
Since 1808 the Drappier family has used its skill to select parcels of land, which are particularly well exposed and extremely rich in limestone. They are located in the small village of Urville in the Côte des Bar where Pinot Noir, the predominant grape variety, finds its purest expression and allows the production of very elegant, aromatic wines. With an annual production of some 1.5 million bottles, they are considerably larger than a small grower, but not quite of the size of the Grande Marques in and around Reims and Epernay. Drappier is one of the foremost producers in the region which is highly respected amongst its peers like Cédric Bouchard, Marie-Courtin, Vouette et Sorbée, and Jacques Lassaigne. They own 55 hectares of vineyards and use another 50 hectares under contract with other growers. A an interesting historical fact is that Charles de Gaulle (the Former Minister of the Armed Forces in France) was very fond of their Champagne and they named a cuvée after him. Amongst their range of excellent cuvée’s, they have a range including a ‘Sulfur free’, ‘Zero dosage’, and a ‘blanc de blancs’ that contains a forgotten grape called Blanc Vrai.
Only the juices from first pressing – the cuvées - are used with mechanical low-pressure presses and use of gravity to avoid pumping, which avoids oxidisation. Minimal use of sulphur; Natural settling; Alcoholic fermentation for roughly 2 weeks at low temperature; followed by total and natural malolactic fermentation; No filtering.
Assemblage – 100% of the wines are made in stainless steel vats in order to preserve as much freshness as possible. After bottling, the cuvée is aged for at least 2-3 years on lees.
Would pair well with a venison tartare, celeriac puree and radish