Description

Drappier Grande Sendrée embodies the terroir and vintage of a champagne at its finest. A delightful pale yellow colour with topaz hues. Honeysuckle blends with acacia honey, beeswax and marzipan. With aeration, this champagne resumes its whispers, quince paste responds to raspberry jelly and interacts with bergamot and warm pastries. The attack is invigorating. The bubbles are caressing. This harmony lingers with a delicate minerality and lovely bitter notes where hints of mandarin emerge.

In the vineyard, in the cellar

Only the first-press juices are used for Drappier Grande Sendrée champagne. Low-pressure mechanical presses. Gravity is used to avoid pumping, thereby preventing oxidation. Minimal use of sulphur, less than 30 mg/l. Natural settling. Alcoholic fermentation for approximately 2 weeks at a controlled temperature. Natural and complete malolactic fermentation. No filtration. 35% of the wine aged in casks for 9 months. Maturation for 7 years on racks. Dosage: 5 g/l

Terroir, organic farming and natural winemaking

Protecting the environment and the climate is not just a stance. Organic production applies to the bulk of the range, from non-vintage bruts to the grand cuvées. Furthermore, as Michel Drappier is intolerant to sulphur, he offers champagnes with minimal sulphur content. Notably, a brut nature that is completely sulphur-free.

What to eat with a Drappier Grande Sendrée champagne?

Perfect with poached turbot with hollandaise sauce, a crayfish broth with grapefruit, scallop carpaccio with garam masala oil, lime and black salt, a rack of lamb with foie gras, a Bresse chicken fricassee with morel mushrooms, or a Comté d’Alpage aged for at least 18 months.