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Exceptional Vintage 2006 Jeroboam (3L) | Naked Bottle

Drappier’s Exceptional Vintage Champagne is a powerful, rich and complex wine, the expression of a great year.


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    The emotion of a vintage in a molded bottle, memory of a year. Chosen only for the particular characteristics of a climatic season, the Exceptional Vintage of the Drappier Champagne House is the expression of a great year. The 2006 Vintage is a powerful, rich and complex wine. The Jeroboam format is ideal for all your receptions and special occasions.
    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 parcels, mostly located around Urville, where the Pinot Noir, which is in the majority, finds its most beautiful expression and allows the production of very elegant aromatic wines.
    To the eye

    A beautiful golden color.

    On the nose

    A very complex and rich nose where notes of citrus fruits, bread, hazelnuts and almonds mingle.

    In the mouth

    A touch of vanilla attests to the high proportion of Chardonnay while the depth of Pinot Noir is expressed in the form of red fruit and violets.

    Food & champagne pairings

    Ideal as an aperitif. Perfect with veal blanquette, risotto, chicken fricassee or sole a la plancha.

    Ideal operating temperature

    To appreciate all its finesse and aromas, champagne should be enjoyed chilled (but not iced). Depending on the cuvée, the ideal serving temperature is between 8 and 12°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 :
    65 % Pinot Noir, 35 % Chardonnay.
    Vinification :

    Blend : 65 % Pinot Noir, 35 % 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.

    Ageing: 50% of the wines are aged in tuns for 1 year. After the bottling, the wine is matured for at least 5 years on laths. The date of disgorgement appears on each label.

    Dosage: 5.6 g/l, liquors matured in Limousin oak vats.
    Dosage :
    5,6 g/liter

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