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Ranked among the top 30 Champagnes de vigneron, Champagne from Diebolt-Vallois embodies the excellence of the region's terroir.
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.
The Champagne Diebolt-Vallois Tradition is a blend of 40% Chardonnay, 30-40% Pinot Noir and 30-40% Pinot Meunier. The grapes, sourced from the house's various limestone terroirs, lend a distinctive minerality to Champagnes.
Vinification is carefully carried out in temperature-controlled vats to pRéserver preserve the freshness and authenticity of the fruity aromas of each grape variety.
Visually, this Champagne stands out for its clarity and fine bubbles. On the nose, it unfurls a rich, engaging bouquet of ripe apple, cherry and apricot, enhanced by floral touches that invite you in for the first sip. On the palate, it surprises with its soft, smooth texture and ripe lemon aromas mingling with mineral notes.
Well-integrated freshness supports a firm structure, while hints of ginger on the finish add a spicy, complex dimension to the whole. Dosed at between 6 and 8 grams per liter, depending on the year, this Champagne is a faithful expression of the elegance and finesse of chardonnay and the structure and depth of pinot noir and pinot meunier.
Classic and elegant, it appeals to most palates and goes equally well with an aperitif or a seafood meal.