Advertising is not a top priority at the small family winery Drappier. The Drappiers want to convince primarily through quality and not through expensive advertising. Michel Drappier, who today runs the winery founded by his great-grandfather in 1808, focuses particularly on the good digestibility of the champagne. For Michel, it is particularly important to significantly reduce the use of sulfur.

In the Drappier Carte d'Or Brut Champagne, all the aromas of the noble Pinot Noir grape variety, which accounts for 80% of the blend, unfold. This red grape with white juice is valued because it gives the wine structure, and especially because it brings very characteristic fine notes of red berries.

Only first-pressing cuvées are used.

Mechanical pressing at low pressure, as well as vinification by gravity and a two-week fermentation at low temperature are only the first steps of production.

Natural clarification and a complete malolactic fermentation follow; after bottling, the wine matures in the bottle for another 2 to 3 years.

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