Champagne Drappier Blanc de Blancs
Only the juices from first pressing – the cuvées - are used
Mechanical low-pressure presses to avoid any bitter extractions.
Use of gravity to avoid pumping, thus avoiding oxidisation. Minimal use of sulphur & natural settling.
Alcoholic fermentation for roughly 2 weeks at low temperature. Then total and natural malolactic fermentation
No filtering . Assemblage – 100% of the wines are made in vats in order to preserve as much freshness as possible. After bottling, the cuvée is aged for 2 to 3 years sur lattes (on laths). Dosage: 8 g/l
Champagne Drappier Blanc de Blancs
Only the juices from first pressing – the cuvées - are used
Mechanical low-pressure presses to avoid any bitter extractions.
Use of gravity to avoid pumping, thus avoiding oxidisation. Minimal use of sulphur & natural settling.
Alcoholic fermentation for roughly 2 weeks at low temperature. Then total and natural malolactic fermentation
No filtering . Assemblage – 100% of the wines are made in vats in order to preserve as much freshness as possible. After bottling, the cuvée is aged for 2 to 3 years sur lattes (on laths). Dosage: 8 g/l
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Description
Only the juices from first pressing – the cuvées - are used
Mechanical low-pressure presses to avoid any bitter extractions.
Use of gravity to avoid pumping, thus avoiding oxidisation. Minimal use of sulphur & natural settling.
Alcoholic fermentation for roughly 2 weeks at low temperature. Then total and natural malolactic fermentation
No filtering . Assemblage – 100% of the wines are made in vats in order to preserve as much freshness as possible. After bottling, the cuvée is aged for 2 to 3 years sur lattes (on laths). Dosage: 8 g/l
