BLANC DE BLANCS BRUT PREMIER CRU

A Champagne with fine and persistent perlage, a straw yellow color. The parfum of light citrus aromas blend with hints of candied fruit. The wine is expressed through great acidity. The sugar dosage helps to keep the palate dry, dry and giving great cleanliness and persistence.

Grilled fish, cold cuts, poultry or white meat.

Its expressive bouquet is composed of red apples, smoke, spices and iodine, all framed by a deft touch of vanillin and oak. Full-bodied, vinous and concentrated. It's textured and muscular with a racy spine of acidity.

To the nose: the nose expresses finesse and delicacy, fine notes of jasmine and orange blossom give way to fruity notes combining citrus and red fruits.
In the mouth: the mouth is round, with a nice fullness, a touch of freshness highlights notes of undergrowth, all of which is underlined by very fine and elegant bubbles. The finish is marked by a fruity and round character.

Aging: +3 years

Pairing: Ideal as an aperitif, with cod confit and cloves, duck with quince, an apricot tart.

Third edition of the 100% Chardonnay Grand Cru cuvée from Côte des Blancs, resolutely woody and offering a lot of complexity. Aged in the cellar for a minimum of 36 months.
Aging:
Pairing: Caviar, Seafood, Fish, Snails, Choucroute, Chaource

This Champagne Blanc de Blancs penetrating bouquet, elegantly constructed, with spices and citrus fruits, supported in the background by notes of fresh grapes. Dense on the attack, the wine becomes full-bodied, open and loose on the finish with chalk and a hint of salt.
Food and wine pairings: pasta and mushroom risottos, seafood, roast chicken, shellfish, canapés and petits fours.

This rosé champagne offers delicate aromas of red fruits and raspberries that give way to notes of mirabelle plum and grilled brioche. It is soft and well structured.

Pairing: A tray of seafood.

Fleur de Passion is the jewel in the crown of the Diebolt-Vallois range. Fermented and matured in barrels, it is only made in the best years.

On the nose: the nose is intense and complex, notes of white fruit mingle with very elegant yeasty notes, in the form of brioche and toast, which give way to fine, noble notes of undergrowth and mushrooms.
In the mouth: in the mouth, the whole is harmonious, very fine bubbles support this structure which is both light and fine and has a long persistence, the fruity and brioche flavours bring roundness and velvet.

Pairing: It will be the perfect accompaniment to your aperitifs as well as exceptional dishes, such as a roasted filet of Saint-Pierre, lobster or poached turbot accompanied by butter.