🌎 Champagne Drappier Brut Nature Zero Dosage 0.75 l

Here's something different !!!! Almost all champagnes have sugar added to them to give them suitable characteristics. Just before you bottle champagne a small amount of liquid is added. How much is added will determine the end result of the wine.

When all sugar has been turned into alcohol what you are left with is a bone dry wine. To add the dosage will give the champagne more acidity , more body and more complexity. Its really down to the winemaker when you decide to show off your characteristics in your wine Here no sugar or dosage has been added 

If no dosage at all is added champagne can be called “zero-dosage” or “brut nature” or “sauvage.” Sometimes quite tart if no dosage is added 

Quantities of sugar per litre  to classify them as :

• DOUX. More than 50 grams per litre residual sugar
• DEMI-SEC. 32 - 50 grams per litre residual sugar
• DRY. 17 - 32 grams per litre residual sugar
• EXTRA DRY. 12- 17 grams per litre residual sugar
• BRUT. Up to 12 grams per litre residual sugar
• EXTRA BRUT. Up to 6 grams per litre residual sugar
• BRUT NATURE. 0 - 3 grams per litre residual sugar

Varietals

Pinot Noir 100%

Appearance

Golden in colour 
Aroma

Nose of fresh red fruit, redcurrants and red fruits, white peach and lemon. 

Palate

 Ample palate with flesh of stone-fruit peach and a touch of aromatic herbs.

Food pairing:

Ideal as an aperitif. The perfect accompaniment for seafood, sashimi or even soft goat cheese. Serve at 7ºc.

Size of vineyard (x 55 International sized rugby pitch)

 Ageing potential

Up to 5-10 years

GW

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Upto 5-10 years