# Champagne Drappier Brut Nature (Kosher) (NV)

- **Producer:** Champagne Drappier
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 7–9 °C
- **Aromas & flavours:** lemon, grapefruit, peach, raspberry, brioche, toast, biscuit, hazelnut, honey, dried apricot

## About this wine

Maison Drappier was established in Urville in 1808, built around 12th-century cellars originally constructed by Cistercian monks from Clairvaux Abbey. Pinot Noir was first planted in Urville during Gallo-Roman times and remains the foundation of the house. Michel Drappier was an early pioneer of zero-dosage Champagnes starting in the 1980s. Drappier was famously the favorite Champagne house of General Charles de Gaulle and achieved carbon-neutral certification in 2016. This kosher bottling represents a partnership with Royal Wine Corp, produced under strict rabbinical supervision without compromising the estate's artisanal standards.

## Interesting facts

- Maison Drappier's cellars were built in the 12th century by Cistercian monks from Clairvaux Abbey.
- This was the preferred Champagne house of former French President General Charles de Gaulle.
- Maison Drappier became the first carbon-neutral Champagne producer in 2016.
- Michel Drappier was an early pioneer of zero dosage Champagnes, launching them in the 1980s.

## Food pairing

The zero-dosage bone-dry profile and striking acidity of this Champagne cut through rich seafood fats and creamy goat cheeses effortlessly, while the structural body derived from 100% Pinot Noir allows it to hold up well against delicate poultry and roast meats.

## Wine making process

Crafted exclusively from 100% Pinot Noir using first-pressing juice (la cuvée) from low-pressure pneumatic presses. Cellar movements utilize gravity to avoid pumping and mechanical stress. Natural cold settling is followed by a two-week primary alcoholic fermentation in temperature-controlled stainless steel vats and 100% full malolactic fermentation. The wine is left unfiltered and unfined with minimal sulfur dioxide (<35 mg/L). Aged on its lees for 30 to 36 months in historic cellars before disgorgement with zero added dosage liqueur (0 g/L). Supervised under strict kosher guidelines (OU, Rabbinical Board MKL, Rav Zekbach).