Diebolt-Vallois

Located in Côte des blancs, Domaine comprises 14 hectares of vines planted mainly with Chardonnay and located in Grand Cru Cramant and Premier Cru Cuis. The vineyard is managed using integrated pest management with a minimum of treatments and progressive grassing of the plots.

The wines of Réserve are made in vats or foudres and then stored in a cellar 14 meters underground for slow, regular aging, to bring out the typical roundness of Champagnes Diebolt-Vallois.

The Domaine Diebolt-Vallois is selected by Michelin-starred restaurants in Paris, such as Eric Fléchon's Epicure, Alain Passard's Arpège and Le Cinq, as well as the Flocon de Sel in Megève.