Drappier Brut Nature Sans Soufre NV 750ml


Drappier is based in the village of Urville to the east of the district and arriving in the silent village the first time, it’s hard to imagine such a significant producer’s HQ is here. François Drappier founded the house in 1808, descended from a Reims family of cloth merchants and lawyers and settled in Urville. The site in Urville is built over cellars constructed by the monks of nearby Clairvaux Abbey, although given their modest size and shallow depth (too warm) and the fact marl does not create the stone cold humidity of pure chalk, Drappier’s main cellars are in Reims, at 11 rue Goïot. In the 1930s the house grubbed up the traditional Aube Gamay and became pioneers of Pinot Noir. Drappier has been an important innovator in the Champagne making process ever since. The house is associated with Charles de Gaulle whose private residence was in nearby Colombey-les-Deux-Églises from the mid 1930′s and who retired and died there in 1970. De Gaulle declared Drappier his favourite Champagne and the house makes a vintage special cuvée Champagne Charles de Gaulle. Nowadays the house owns some 55ha outright, rents 50ha more and buys in some 30% of the grapes it uses. Overall planted fractions are 80% Pinot Noir, 12% Chardonnay, 7% Pinot Meunier and about 1% of ancient varieties such as Pinot Blanc, Petit Meslier and Arbanne. Drappier is set in the north-eastern portion of the Aube called Bar-sur-Aubois which has more chalk in the marl mix and is slightly colder than the Barséquenais, giving slightly leaner, racier wines than the more full-bodied styles from warmer and richer soils there. Although the core of the estate and buy-in is Aubois, there are outlying sources of grapes which are critical to the finesse and freshness of the Drappier wines. Small fractions of blends come from as far afield as Bergères-les-Vertus, Bouzy, Ambonnay, Mareuil-Sur-Aÿ, Pierry and Cramant. Two hundred years of climatic and economic hazards have not diminished the passion which animates a Champagne family with its roots in this soil worked a thousand times over.

Very fresh bouquet evoking pear, lemon and hazelnuts. The palate is very dry, a mineral Champagne bursting with life. It will delight enthusiasts and purists on the lookout for new taste bud sensations. Recommended for those allergic to sulphur.

Grower: Champagne Drappier
Grape Variety: Pinot Noir
Style: Savoury and Mineral
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl

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6 in stock


Drappier Brut Nature Sans Soufre Zero Dosage Champagne NV 75cl is a remarkable, well rounded cuvee. Drappier avoid adding any sulphur during the different stages of vinification, allowing the Pinot Noir to express itself in perfect freedom.

The majority of the Drappier vineyard is located around Urville, where Pinot Noir, the predominant grape variety, finds its best expression and allows the production of very elegant, aromatic wines such as the Brut Nature Sans Soufre cuvee.

Tasting Notes : Bursting with fresh aromas of pear, lemon and hazelnuts. Very dry on the palate with powerful minerality.

Drappier Brut Nature Sans Soufre 零剂量香槟 NV 75cl 是一款非凡、圆润的特酿。 Drappier 避免在酿造的不同阶段添加任何硫,从而使黑皮诺能够完美自由地表达自己。

Drappier 葡萄园的大部分位于于尔维尔 (Urville) 周围,这里的主要葡萄品种黑皮诺 (Pinot Noir) 得到了最好的发挥,可以生产非常优雅、芳香的葡萄酒,例如 Brut Nature Sans Soufre 特酿。


Pairs well with…

  • Seafood
  • Ideal as an aperitif and the perfect accompaniment for seafood, sashimi or even soft goat’s cheese.
  • 非常适合作为开胃酒,也是海鲜、生鱼片甚至软山羊奶酪的完美搭配。
Volume (cl)75
ABV (% vol)12
DietaryVegan, Vegetarian
StyleZero Dosage
Champagne ExpressionCitrus, Light & Fresh
Champagne Dosage (g/l)0
Champagne Producer TypeChampagne House
Champagne and Wine AgingStainless
ClosureCork and Cage
Champagne GrapePinot Noir


Glazed-Beet-and-Burrata Toasts

Cooking Time: 01 hrs 15 mins (approx.)
Number of Servings: 4


3 beets (about 3/4 pound total)
4 thyme sprigs
1 teaspoon black peppercorns
1 tablespoon red wine vinegar
1/2 cup sherry vinegar
2 tablespoons sugar
1 rosemary sprig
Twelve 4-by-2-inch slices of dense whole-grain bread, brushed with olive oil and toasted
1/2 pound burrata cheese, cut into 12 pieces
12 small watercress sprigs
Extra-virgin olive oil, for drizzling
Flaky salt, such as Maldon, for garnish

1. In a medium saucepan, cover the beets with cold water.
2. Add the thyme sprigs, black peppercorns and red wine vinegar and bring to a boil.
3. Simmer, partially covered, until the beets are tender, about 45 minutes, replenishing the water if necessary.
4. Drain the beets, then peel and cut them into 1/4-inch dice.
5. Return the diced beets to the saucepan. Add the sherry vinegar, sugar, rosemary sprig and 1/4 cup of water and bring to a boil.
6. Cook over moderately high heat until a syrupy glaze forms, about 12 minutes. Discard the rosemary sprig and season the beets with salt.
7. Top each whole-grain toast with a spoonful of the glazed beets, a piece of burrata and a sprig of watercress.
8. Drizzle with extra-virgin olive oil, garnish with the flaky salt and serve.


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