Drappier Cuvée Charles de Gaulle Bottle (0.75L) | Naked Bottle
The Cuvée Collection Charles de Gaulle was launched on the occasion of the 50th anniversary of the appeal of June 18th, in 1990, in homage to the historical character who marked Champagne with his presence.
In the 1960’s, when he was not at the Elysée Palace or on an official trip, General de Gaulle stayed at his property at La Boisserie in Colombey-Les-Deux-Eglises. As a lover of the hills of Champagne which surround La Boisserie and of which he speaks in his memoirs, he liked to savor the products of this land that he loved so much. He discovered Drappier Champagne thanks to his aide-de-camp, Colonel de Bonneval, a loyal customer of the Champagne House. He chose a cuvée rich in Pinot Noir which was reissued in his honor.
To the eye
Its dress is yellow gold.
On the nose
Very fine nose, on citrus fruits, apple, almond and even nutmeg.
In the mouth
Once in the mouth, the Cuvée Charles de Gaulle is remarkably complex, with an airy mousse and slightly candied notes.
Food & champagne pairings
Ideal as an aperitif, it will also accompany a pheasant hen stuffed with foie gras, mesclun salad with grilled guinea fowl, Brie de Meaux.
Ideal operating temperature
To be consumed at 7 °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.
100% of the wines are aged in vats in order to keep the greatest freshness. The Cuvée Charles de Gaulle is composed of 80% Pinot Noir and 20% Chardonnay.
Only the juices from the first press – the cuvées – are used.
Mechanical presses with low pressure. Use of gravity to avoid pumping, which avoids oxidation.
Minimal use of sulfur.
Natural settling.
Alcoholic fermentation during approximately 2 weeks at low temperature. Then natural and complete malolactic fermentation. No filtration.
After bottling, the wine is matured for at least 3 years on laths.
7,5 g/liter
