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Drappier Blanc de Blancs Signature Bottle (0.75L) | Naked Bottle

Drappier Blanc de Blancs Signature, made from Chardonnay and a touch of Blanc Vrai, offers an elegant, gourmet and fruity champagne.

42,00 

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    As its name suggests, the Blanc de Blancs Signature Champagne from the House of Drappier is made exclusively from white grapes, i.e. Chardonnay. However, an original feature of the Drappier Champagne House is that a touch of Pinot Blanc, known as “Blanc Vrai” in Champagne, is sometimes incorporated into the cuvée, to increase its complexity and roundness.
    Read more :
    The Drappier vineyard covers 100 hectares and represents the essential asset of the Champagne House’s vintages. Since 1808, the family has been able to select particularly well exposed and extremely chalky plots, mostly located around Urville, where the Pinot Noir grape finds its most beautiful expression and allows the production of very elegant aromatic wines.

    To the eye

    The colour is luminous and transparent, pale gold with hints of lime blossom and an extremely fine foam.

    On the nose

    It evokes white peach, pear but also more floral notes such as peony.

    In the mouth

    A mineral, slightly biscuity, creamy, supple and enveloping champagne.

    Food & champagne pairings

    Ideal as an aperitif. Superb at the table with white meat, fresh smoked salmon with citrus fruits, tagliatelle with scallops.

    Ideal operating temperature

    Serve between 7 and 9 °C.

    Potential of keeping

    Like all wines, champagne can be kept for varying lengths of time, depending on the type. Under optimal storage conditions, champagne can be kept for 1 to 2 years for Brut cuvées, and up to 4/5 years or even longer for vintage and prestige champagnes. Whatever happens, rest assured that you'll never be able to open your champagne too early, as the Champagne Houses only release their cuvées when they have reached perfect ripeness and are ready for immediate consumption.

    Assembly :
    95% Chardonnay, 5% Blanc Vrai.
    Vinification :
    Only the juice from the first press is used. Minimal use of sulphur. The cuvée is matured for at least 3 years.
    Dosage :
    8 g/liter

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