Demand for Drappier Sans Soufre escalates

The demand for Champagne with no added sulphur has increased sharply, according to president Michel Drappier.

Michel, who started producing a Drappier blend without the use of wine preservative sulphur dioxide five years ago, told the drinks business that he was struggling to meet demand for the Champagne, which requires pristine grapes to produce.

“We have a big demand and we have increased the quantity but we still don’t have enough,” he said of the wine, which is the only Champagne produced without the addition of sulphur before bottling.

He said that current production was 45,000 bottles and he was aiming to up the quantity to 60,000, but growth has been hampered by last year’s difficult vintage.

“I don’t think we’ll make any [Sans Soufre] in 2011 because the grapes weren’t ripe enough.”

The sulphur-free Champagne is made using entirely Pinot Noir, which Drappier recalled was hardest hit by mildew and some rot last year.

“The most beautiful grapes harvested last year were Chardonnay,” he reported.

In terms of sales strategy, Michel said that he was expanding the brand’s global reach, although he recorded “very strong” demand in France.

“That’s a big surprise for us,” he admitted.