Advertising is not a priority at the small family winery Drappier. The Drappiers want to impress 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 especially important to significantly reduce the use of sulfur.

In Drappier Carte d'Or Brut champagne, all the aromas of the noble Pinot Noir grape variety unfold, making up 80% of the cuvée. This red grape with white juice is valued because it gives the wine structure and because it brings characteristic fine notes of red berries.

Only cuvées from the first pressing are used.

Mechanical pressing with low pressure, vinification by gravity, and a two-week fermentation at low temperature are just the first steps in production.

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

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