Diebolt-Vallois Blanc de Blancs “Prestige” NV 1,5L

This Blanc de Blancs Grand Cru Champagne is crafted from 100% Chardonnay vines in Cramant, Chouilly, and Le Mesnil-sur-Oger. The cuvée includes reserve wines aged in oak for 2–3 years to impart complexity. Vinification occurs in both stainless steel and oak vats, with partial malolactic fermentation. Dosage is moderate (~6–9 g/L). Style: Sparkling – Complex and Traditional, displaying power, finesse, and cellar potential.

The champagne house Diebolt-Vallois can be found in Cramant, a village in the "Côte des Blancs" - it`s chalky soil makes the perfect home for Chardonnay vines. It is certainly one of the finest terroirs in the Champagne region and the realm of "blanc de blancs" champagnes. In 1978 the estate underwent a sea-change with the extension of the estate and the construction of all the cellars and the winery. The Diebolt-Vallois champagne vineyards cover 11 hectares the great majority of which are in Cramant and Cuis, two villages that are classed as Grand Cru and Premier Cru respectively. All of these are planted entirely with Chardonnay. Some vines on the Montagne de Reims and the Côte de Bar complete the estate's holdings, and these are planted with Pinot Noir and Pinot Meunier. Vineyards are on The East-South-East facing slopes suit the Chardonnay particularly well, and it gives the champagne power and rich texture. 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 "cuvees" - the juice from the first pressing - are kept for all the blanc de blancs. Depending on 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 which is the prestige cuvee of the house.

Bright straw-gold in the glass with fine bead and clarity. Aromas combine green apple, quince, citrus zest, brioche, toasted almond and white flower notes, layered with subtle honey and mineral tones. The palate is rich, creamy and textured, with racy acidity, delicate oak influence and a long, elegant finish. Balanced and refined.

Works beautifully with oysters, lobster, rich shellfish risottos, and butter-poached seafood. Excellent with soft cheeses like Camembert or Comté, making a superb match thanks to its minerality and crisp acidity.