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A blanc de blancs Premier Cru from the Côte des Blancs, Diebolt-Vallois Champagne showcases the Chardonnay grapes from Chouilly and Cuis with remarkable clarity. Fermented in stainless steel and aged on lees, this extra brut reveals a nose of citrus and white flowers; the palate, briny and taut, displays a beautifully straightforward profile. A blanc de blancs to savor with a seafood meal or as an aperitif.
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What discerning champagne lover is not familiar with Maison Diebolt-Vallois, whose sumptuous cuvées offer a refreshingly pure expression of terroir? A true benchmark among the great artisans of the Côte des Blancs, Diebolt-Vallois has always demonstrated exemplary craftsmanship, showcasing a distinct style characterized by integrity, finesse, and elegance.
A Champagne producer renowned for its strong convictions and authenticity, it ranks among the most respected family-owned estates in Cramant, ensuring long-term control over its supplies and the production of cuvées of the highest precision.
The history of this family of winemakers is rooted in Cramant, one of the most famous villages in the Côte des Blancs, entirely classified as Grand Cru. The estate took on its modern form in 1959 under the leadership of Jacques Diebolt and his wife Nadia Vallois, who decided to combine their respective families’ wine-growing legacies to found Maison Diebolt-Vallois. Jacques, from a long line of Cramant winemakers, brought in top-tier vineyards, while Nadia contributed superb vineyards located in the Premier Cru-classified terroir of Cuis.
Together, they equipped the estate with modern tools, notably temperature-controlled stainless steel tanks, to preserve the original brilliance of their juices. But the house’s true treasure lies in its cellars, where the family has chosen to build a perpetual reserve patiently aged in large oak casks since 2009—a consistent practice that continues to give the house’s cuvées their unique depth.
In the 1980s, Isabelle and Arnaud joined the venture, and since 2016, it has continued with the third generation of enthusiasts: Ophélie and her sister Philippine. Together, they oversee an exceptional vineyard with the same high standards, planted primarily with Chardonnay on legendary terroirs such as Cramant, Chouilly, Oger, Le Mesnil-sur-Oger, and Cuis, keeping the heart of this illustrious family house beating strong.
The Diebolt-Vallois champagne ranges all share the same consistent refinement and precision, expressing the purity of their terroir to the delight of connoisseurs.
The Blanc de Blancs, sourced from the terroirs of Chouilly, Cuis, and Épernay, embodies the DNA of the House of Diebolt-Vallois. Highly mineral, pure, and vibrant, this extra-brut with 2g/L of dosage will enhance all types of dishes featuring seafood, sushi, or fish tartares.
And what can be said of the 2019 Vintage cuvée, perfectly balanced, where the harmonious structure and elegant minerality bring richness, complexity, and freshness. Undoubtedly a great Champagne for aging, ready to pair with fish carpaccio or a mature Comté cheese.
The Prestige Blanc de Blancs cuvée was created to reflect the great terroirs of the Côte des Blancs. Made exclusively from vineyards in Cramant, Chouilly, Oger, and Le Mesnil-sur-Oger, this Champagne combines the freshness of stainless steel tanks with the depth of aging in large oak casks. It offers beautiful intensity, great depth, and a long finish, perfect for pairing with scallop carpaccio or a young chicken.
Champagne Diebolt-Vallois, based in Cramant in the heart of the Côte des Blancs, presents this blanc de blancs—a cuvée crafted from the complementary characteristics of three terroirs: Chouilly (entirely classified as Grand Cru), Cuis (Premier Cru), and Épernay. Blended exclusively from Chardonnay, this champagne features an extra brut dosage of 3 g/L—a deliberate choice that allows the fruit and minerality of the chalky soils to shine through unfiltered.
The Tasting
Pale gold hues with slightly greenish highlights signal the youthfulness of this champagne, enlivened by a fine effervescence and a persistent stream of bubbles. The bouquet opens with fresh citrus notes—lemon and grapefruit—accompanied by white flowers, hawthorn, and acacia, with a chalky note in the background. On the palate, the attack is lively and direct, with a crystalline texture supported by firm acidity that the low dosage fully highlights. The finish unfolds with a briny length characteristic of Chardonnays from the Côte des Blancs, featuring a distinct mineral persistence and subtle hints of fresh almond on the aftertaste.
Food and Wine Pairings
This blanc de blancs extra brut is a natural choice as an aperitif, served with deep-sea oysters or a seafood platter. Its liveliness and mineral profile make it a perfect pairing for sushi and sashimi, sea bream tartare, or pan-seared scallops. A simpler pairing, such as Comté cheese gougères, also brings out the cuvée’s crisp, clean character.
Aging Potential
This champagne can be enjoyed right now with great pleasure, but its structuring acidity and three years of aging on racks give it real potential to evolve over an additional four to six years after release. Served in a tulip glass rather than a flute, it better releases its aromatic profile and gains in complexity. Over time, the citrus aromas gradually give way to notes of brioche and toasted almond, characteristic of a successful autolysis.
The Vintage in the Vineyard
Diebolt-Vallois blanc de blancs Champagne is a non-vintage cuvée, whose consistency is rooted in the complementary nature of its source terroirs. Chouilly, a Grand Cru in the Côte des Blancs, contributes the richness and maturity of Chardonnay grown on deep chalky soils. Cuis, a neighboring Premier Cru, contributes liveliness and aromatic finesse. Épernay rounds out the blend with grapes that have more fruity profiles. The House’s philosophy aims to express the unique character of each of these crus rather than to smooth over the differences between plots.
Work in the Cellar
The grapes are pressed according to the rules of the Champagne method, carefully separating the cuvée from the pomace. The free-run wines are vinified in temperature-controlled stainless steel cuves, thereby preserving the natural liveliness of the Chardonnay. The blending of the different crus is then carried out by Maison Diebolt-Vallois before bottling for secondary fermentation. The champagne is then aged for three years on racks in the estate’s cellars in Cramant, promoting gradual autolysis that enriches the aromatic profile. After disgorgement, the dosage is added at a very low bottle size—3 g/L—resulting in an extra brut classification.
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Founded in 1971, the Club Trésors de Champagne is a very exclusive circle that brings together 25 of the region’s finest artisan winemakers. United by a love for their terroir, respect for traditional craftsmanship, and a vision for the future, these exceptional winemakers have been rigorously selected for the excellence of their work. Membership in the club is granted only upon sponsorship by one or more existing members.
For them, champagne is not just a celebratory drink; it is a unique story told through every bottle.
The “Spécial Club” cuvée
Being a member of this highly exclusiveclub allows winemakers to produce a unique, vintage-dated prestige cuvée: the Spécial Club. Recognized as the ultimate symbol of their expertise, this cuvée undergoes a rigorous process to ensure impeccable quality.
To earn this coveted “label,” each bottle must pass through rigorous stages:
