First “Carbon Neutral” Champagne house

Champagne Drappier

The Gallo-Romans planted the first vine in Urville around 2,000 years ago, but it wasn’t until 1152 that Saint Bernard, founder of the Clairvaux Abbey, had our cellars built into the land.

 Seven centuries later (in 1808), the Drappier family estate was established around the magnificently preserved medieval Abbey. Today, it is managed by Michel Drappier and is used to store and age the exceptional wines he produces.

Our vineyards are like family archives that perpetuate our history. We grow heirloom grape varieties that deserve to be remembered: Fromenteau, Arbanne, Petit Meslier and Blanc Vrai. While many seek to achieve sophisticated excellence, we prefer natural and authentic qualities. We also highlight the many facets of our terroirs through our vinification techniques: our low sugar dosage and moderate use of sulfites – especially in the production of Drappier Brut Nature Sans Soufre.

Family Business 

In early 1930s, the vineyard became a topic of heated discussion in Urville. Georges Collot, Michel Drappier’s maternal grandfather, decided he would be the first replant the Pinot Noir grape. His decision made waves, and earnt him the nickname le “Père Pinot” or “Old Man Pinot”. This grape variety now 70% of Drappier vineyard, and of the percentage cultivated in the Aube region, proving sceptics wrong.

In 1968, Micheline suggested produced a Rosé Champagne, and decided it would be made with 100% Pinot Noir Grapes. Fifty year later, the Champagne Drappier Rosé de Saigneé had a huge success and was even poured at Elysée Palace.

Michel Drappier now manages the vinification process (since 1979), While André Drappier with 74 harvest of exerience, which spans over 62 hectares land owned by estate and 50 hectares in contractual arrangements with other growners.

Since 2016, the eight generation of Drappier family has joined Michel and his wife Sylvie, to work on family business. Charline, born in 1989 is gradually taking over marketing, while her brother Hugo born in 1991 is responsible for viticulture and oenology. Antoine born in 1996, shows a keen interest in animals and nature.

The Vineyard

 Today family vineyard spans over 62 hectares, the Drappier vineyard, mainly located in village of Urville, maintains strong identity of Bar-sur-Aube characterised by the influence of Pinot Noir. The grape representing 70% of the estate supplemented by Pinot Meunier at 15%, Chardonnay at 9% and old grape varieties at 6%.

Drappier control their vine with organic viticulture methods, they use no herbicides or insecticides on the estate and work on soil manually with horses or machines. That allow grass to grow in controlled manner between the vines, ensures that natural balance is maintained throughout the vineyard.

Begin the meticulous blending process, respecting the style of each grape variety. This is when the three Drapier generations, André, Michel and Hugo come toghether each year with Cellar Master, Elysé Brigandat, to begin the delicate mission of blending the wines to replenish their cellar. They do not focus on keeping the wine the same each vintage, instead they seek to bring out the maximum of each wine as it is produced. 

Work in the cellar

They are strictly opposed to excessive sulfur, and use some smallest amounts in the industry. Therefore the champagnes have a more natural, deep gold or even copper colour and more expressive aromas.
On the Drappier estate, great vintages mature in oak casks until they are ready to be bottled. The smallest containers – the muid (roughly 274 liters) and demi-muid (roughly 137 liters) are made from local oak found in the Orient Forest, descended from tree planted by the Templars in the Eighteenth Century. 

At depths of 30 metres, the underwater pressure, temperature and light create the perfect conditions for wine to age. The bottles containing wine from Champagne make their unique journey to Brittany where they are immersed for one, two or three years.

“Immersion ageing process”

The Drappier Immersion Set, presented in a wooden box, contains two bottles of the same champagne, one has evolved in the depths of the sea and the other in the Drappier cellars in Urville. The set therefore presents an opportunity to enjoy a comparative tasting.

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