2023-06-27 18:47:05
3,000 bottles of champagne from Maison Drappier, from the cellars of Urville in Aube, have just been immersed for 646 days in Breton waters. A process now mastered, whose first immersion dates back to 2013 according to Michel Drappier, 7th leader of the family dynasty: “It starts from our philosophy of natural wines. I’m allergic to sulphites, we like to do things that live with nature. »
After several tests and the interest of a few consumers, Michel decided to rent a seabed from the State in the bay of Lannion, in the Côtes-d’Armor. “Very cold and very dark areas, where we find the conditions of a Champagne cellar”. For the depth, you have to find the right dosage in order to balance the pressure of the bottle with that of the ocean: “If you go down too low, it turns. »
The corrosion of the muzzle
At 31 m under water, the experiment has found its balance point. “The only problem is the corrosion of the muzzle. When the bottles are brought up and the muzzle is too weak, it jumps. To prolong immersion beyond two years, Maison Drappier is thinking about rust-resistant stainless steel muzzles.
In terms of taste, champagne is subject to increased aging linked to marine elements. But the pressure makes it possible on the contrary to limit the loss of gas. “The bubbles are finer and we have a kind of energy that is preserved in the wine. It is to imagine a 70-year-old man with all the experience of his life, but who would have the musculature, the form and the energy of a thirty-year-old. »
To discover in a box – count between 185 and 220 euros – around two different cuvées, decorated with a geographical map, shells and an identity card on the immersion conditions of the bottle concerned.
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