loved by naturalists

A meal with 'Philippe Pakare' begins with 'drappier'. The Brut Nature recommended by Cave Oger, a popular wine shop in Paris, is also "Drappier". Luciano Pavarotti, one of the world's top three tenors, drank it before singing "Drapier" because it was gentle on his throat.

"Champagne loved by people who love nature and art. It is made for those who seek genuine purity.”

At the southern tip of Champagne, in the village of Urville, Aube. The underground cellars built by Syrtasian monks in the 12th century are still in use today, indicating that wine has been made in this area since that time (older than Dom Pérignon). Drappier, who started making champagne in this area since 1808, is the eighth generation of the current head of the family, Michel. Unlike other major maisons, it has always been family run.

Pursuing completely pesticide-free and non-dosage

Since 1989, we have practiced organic farming without using any pesticides in our 53ha field. The trigger was the birth of their eldest daughter, Charlene.

"When I thought about my children's future, I decided that I should do natural farming and grape cultivation."

But the transition to biologic wasn't easy. Switching from synthetic fertilizers to compost. Due to non-use of pesticides, disease and pest damage increased, and the yield decreased by 30%. Soil improvement has progressed slowly and we are now harvesting grapes with more character and strength than before.

“The vineyards look bad. But that's what it really is. Rather than static, it is a field of motion full of life.”

Dosage has a great influence on the taste. At "Drappier", liqueurs are handcrafted for each variety by adding sucrose to wine and aging for 25 years. And a small amount of the same thing as the cepage of each cuvée is added. Brut is allowed up to 15g/l, Carte d'Or is 6g/l.

“The lack of dosage is something we can do because the grapes are strong and we can express our individuality with biologic. Unless the fruit is fully ripe and strong, a low dosage of about 6g will result in a lonely wine without a skeleton.”

No SO2/Non-dosage/PN

"Sulfuric acid removes the flavor. It's an irritant, even if it's a small amount. The amount added is gradually reduced to achieve purity. At present, it is normally used around 100 mg/l, but it has been reduced to 35 mg/l.”

Harvested grapes are subdivided and transported to tanks as quickly as possible. Fermentation starts slowly using wild yeast under complete temperature control of 18 degrees. In order to cut off oxygen, we adopted a gravity system in which the compressor was installed directly above the fermentation tank. Even without SO2, juice turns into wine without bacterial attack. In 2007, "Brut Nature Saint Soufflé" was released with no SO2 additives. It became a hot topic in France. 100% Pinot Noir, non-dosage, no SO2 additives, the ultimate champagne that has been scraped off after 15 years.

“My mother, who was allergic to SO2, drank the wine before adding SO2 from the tank at meals. One day, a sommelier who came to visit drank it and was deeply moved, and decided to make this cuvée.” 924