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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.
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.
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