Drappier Blanc de Blancs Signature

Only the juices from first pressing – the cuvées - are used Mechanical low-pressure presses Use of gravity to avoid pumping, thus avoiding oxidisation Minimal use of sulphur 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 After bottling, the cuvée is aged for 2 to 3 years sur lattes (on laths). Dosage: 8 g/l