Drappier "carte D'or" Brut Recipe

Time2h

Serves6

Make Drappier "carte D'or" Brut Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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2.2 lb (1 kg) Champagne grapes (Pinot Noir, Chardonnay, Pinot Meunier)
0.71 oz (0.02 kg) sugar
0.18 oz (0.005 kg) Yeast (Champagne yeast)
2 1/8 cup (0.5 liters) Water
1/3 oz (0.01 kg) Tartaric acid

1
Harvesting Grapes
Select and harvest ripe Champagne grapes from the vineyard. Ensure a mix of Pinot Noir, Chardonnay, and Pinot Meunier for complexity.
2
Crushing and Pressing
Crush the grapes gently to release the juice. Press the crushed grapes to separate the juice from the skins and seeds.
3
Fermentation
Transfer the grape juice to fermentation tanks. Add the yeast to the juice and allow it to ferment at a controlled temperature of around 16-18°C (60-65°F) for 2-3 weeks.
4
Blending
Once fermentation is complete, blend the different grape varieties and vintages to achieve the desired flavor profile. Add sugar and tartaric acid during this process if needed.
5
Secondary Fermentation
Bottle the blended wine with a small amount of sugar and yeast to initiate secondary fermentation. Seal the bottles with a crown cap.
6
Aging
Store the bottles horizontally in a cool, dark place for at least 18 months to allow for aging and the development of flavors.
7
Riddling
After aging, gradually tilt and rotate the bottles to collect sediment in the neck of the bottle.
8
Disgorging
Remove the sediment by freezing the neck of the bottle and ejecting the frozen plug of sediment.
9
Corking and Labeling
Add dosage (a mixture of sugar and wine) if desired, then cork the bottles and label them for sale.