Champagne Diebolt-Vallois
Champagne Diebolt-Vallois
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Jacques Diebolt in Champagne cellar
Jacques Diebolt in cellars

The grapes are hand picked and each plot is picked separately and vinified apart.

The harvest is either pressed in a traditional vertical press, or pneumatically. Only the "cuvées" - the juice from the first pressing - are kept for all our blanc de blancs. Depending upon the wine, fermentation is either carried out in thermostatically controlled vats, or in wooden barrels. Malolactic fermentation takes place in all the wines except Fleur de Passion.

Barrels Champagne Diebolt-Vallois Champagne Diebolt-Vallois cellars Champagne aging in cellar - Fleur de passionChampagne aging in cellarChampagne Diebolt-Vallois cellars


Jacques, Ophélie & Philippine Diebolt
Jacques, Ophélie & Philippine Diebolt

Reserve wines are stocked in a vat or 40 hl casks in a deep cellar, 14 metres under ground to mature gently and steadily. These reserve wines give champagnes Diebolt-vallois warmth and roundness.

After bottling, the wines carry out their second fermentation and develop their mousse in cellars, which are hewed out from Cramant chalk. They age there several years before being disgorged and usually dosed at 6 to 8 g/l.

Traditional vertical press Champagne Diebolt-ValloisThermostatically controlled vats Champagne Diebolt-Vallois 40 hl casks in a deep cellarCellars Champagne Diebolt-Vallois


Champagne Diebolt-Vallois

Champagne Diebolt-Vallois - 84, rue Neuve - 51530 Cramant - France
Tel: +33 (0)326 575 492 - Fax: +33 (0)326 575 374 - Email:

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