Champagne Drappier Blanc de Blancs South America

Champagne Drappier Blanc de Blancs South AmericaOnly the juices from first pressing the cuves are used Mechanical low pressure presses to avoid any bitter extractions. Use of gravity to avoid pumping, thus avoiding oxidisation. Minimal use of sulphur & natural settling. Alcoholic fermentation for roughly 2 weeks at low temperature. Then total and natural malolactic fermentation No filtering . Assemblage 100% of the wines are made in vats in order to preserve as much freshness as possible. After

After fermentation the wine was lightly fined and bottled for the secondary fermentation

enclosing 175 hectares of total area

building the facilities to make wine on the property and overseeing production

noted that "For fifteen years the Emperor constantly drank the same wine

A true pioneer

Today the estate comprises 67 hectares of prime winegrowing land and is run by David and Eric

In 1854 his daughter

Michael and Martin along with Michael‘s brother Matthew

35% Cabernet-Sauvignon

The Small Parcels ‘Spitfire’ Sauvignon Blanc takes its name from a famous site in Marlborough that was used as an air force base during WWII

There are considerable deposits of iron-rich Laterite in the Merlot vineyards which accentuates the fruit definition and mineral profile of the wine

The estate is known as a Malbec specialist with a reputation as one of the country's top five producers of this particular variety