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Champagne
Drappier Blanc de Blancs
Alcoholic fermentation with a duration of about 2 weeks at low temperature. Subsequent natural and complete malolactic fermentation From vineyards in limestone and chalk soils (Craie). Vinification using only the must from the first pressing. Mechanical presses with low pressure. Use of gravity in order to avoid racking, which prevents oxidation. Minimal use of sulphur dioxide. Natural racking. Alcoholic fermentation lasting about 2 weeks at low temperature. Subsequent natural and complete malolactic fermentation. No filtering. Minimal use of sulphur. The wines were made in stainless steel vats, except for 5% which was aged in oak barrels. After bottling, the cuvée matures for 2 to 3 years in the cellar. 6.5 g/l dosage. Contains sulphites.
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