Advertising is not high on the agenda at the small Drappier family winery. The
Drappiers want to convince primarily through quality and not through expensive
advertising. Michel Drappier, who today runs the winery, which was founded by
his great-grandfather in 1808, pays special attention to the good tolerability
of champagne. For Michel it is particularly important to reduce the use of
sulphur considerably.In Drappier Carte d'Or Brut champagne, all the aromas of
the noble Pinot Noir grape variety come to fruition, which enters the cuvee at
80%. This red grape with white juice is appreciated because it gives structure
to the wine, and especially because it brings in very characteristic fine notes
of red berries.

Only cuvees from the first pressing are used.

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

Natural clarification and complete malolactic fermentation follow; after
bottling, the wine continues to mature in the bottle for 2-3 years.