Drappier Brut Nature

Only the juices from first pressing – the cuvées - are used Mechanical low-pressure presses Use of gravity to avoid pumping, thus avoiding oxidisation 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 Minimal use of sulphur After bottling, the cuvée is aged at least 30 months sur lattes ( on laths). Zero dosage.