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Welcome to Champagne Didier-Ducos. Here you can get to know us, our vineyards and of course, our champagnes.

You’ll find us just a stone’s throw from Epernay – the capital of Champagne - in the village of St. Martin d’Ablois where, for 3 generations now our family has been making champagne according to time-honoured tradition.

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Champagne Didier-Ducos came into being after the marriage of Yvonne Ducos and Adrien Didier in 1946.

Their son Christophe and his wife Dominique developed the business and laid the foundations of success. Now it’s the turn of Adrien and Yvonne’s grandson, Nicolas and his wife Clotilde, to lead the business into the 21st century, and to find the perfect balance between those precious traditions and the demands of the modern world.

We are very proud of our status as an independent Récoltant Manipulant which is your guarantees that our grapes come from our own vineyards and our champagnes are produced and aged in our own cellars.

Our vineyards are about 6 kilometres outside Epernay in a marvellous, but little-known area of Champagne called Les Coteaux Sud d’Epernay ( which means The Southern Slopes of Epernay) and which is tucked away between it’s more famous cousins, the Vallée de la Marne and La Côte des Blancs.

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Here are a few facts about our company today:

  • We grow all three Champagne grape varieties in our vineyards: 20% are planted with Chardonnay, 10% with Pinot Noir and 70% with Pinot Meunier
  • The vines in the individual plots range between 3 and 54 years of age
  • Our annual production is around 60,000 bottles
Champagne Didier Ducos is very much a family business and we’re fortunate to have some top class vineyards on which we lavish all our care and attention with the aim of pouring all our savoir-faire into every glass for you to enjoy.

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Brut Blanc Absolu Millesime2004 Demi-sec Rose Absolu-Meunier
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Brut

L'Ablutien

Our brut non vintage is a blend of 80% Pinot Meunier, 15% Chardonnay and 5% Pinot Noir which is aged for a full 3 years in our cellars before being released for sale.

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Douceur

Douceur

At the moment of disgorgement this cuvée is sweetened slightly more than our brut champagne which means that Demi-sec goes perfectly with desserts and other sweet dishes.
Demi-sec is aged for 3 years in our cellars and is available in bottle and half bottle sizes
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Blanc Absolu

Blanc Absolu

Champagne Blanc de Blancs 100% chardonnay.
Grapes selected from one single parcel, les Basses Ramées.
A dosage free brut, the 'Cuvée' will accompany seafoods, shellfishes and fishes.
Finess, distinguished and originality notes characterize that Cuvée !
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Demi-sec

Absolu Meunier

As the name suggests this champagne is made entirely with Pinot Meunier grapes and it has other special characteristics too.
We use grapes selected from just 3 plots all of which are very close to St. Martin d’Ablois itself. The three plots were each planted by a different generation of our family: the first was planted in 1962 by my grandfather Adrien, the second was planted in 1987 by my father Christophe and the third is a plot planted in 2001 by me, Nicolas.
Only time will tell whether our children, Charles and Clémence, will in their turn, plant more vines and carry on this tradition into the 4th generation.
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Rose

Rosé

Our rosé champagne is a ‘blended’ rosé; made from a vintage wine to which we add 12% red wine aged in cask.
We make the red wine ourselves using 50% Pinot Noir and 50% Pinot Meunier from old vines (the oldest was planted back in 1956) in our village of St. Martin d’Ablois.
After bottling our rosé champagne is aged for 2 years in our cellars
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Absolu-Meunier

Vintage

Our current vintage is the 2006 made only with grapes harvested in that year.
In this blend we have used 55% Chardonnay, 30% Pinot Noir and 15% Pinot Meunier: a combination which produces both a wonderfully aromatic profile and also a lovely long finish.
This elegant champagne has a delightful mineral character that you are sure to appreciate; it makes an especially good match with fish and lightly flavoured poultry

In the vineyards everything starts with pruning which is carried out between November and March

We cut out some of the growth on the vines in order to ensure that the buds that are left produce a good quality harvest later in the year.

Next comes what’s called Le Liage when the remaining shoots are attached to supporting wires by means of twine.

When Spring finally comes round again the buds come out but some of them, which are not going to produce fruit, have to be removed by hand in a process called ébourgeonnage

As the vines grow we have to keep raising the wires on which they are trained – this operation is called relevage and in fact we sometimes have to do this twice – the first and the second relevage - to keep up with the growth of the vines

The warmth of the summer sun encourages even more growth in the vines. We have to manage them by trimming them and spreading them out to avoid dense clumps of vegetation forming. This process is called palissage (Trellising).

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Then we can use the tractors to carry out further trimming and to treat the vines, but only if absolutely necessary and even then only in moderation. This is all part of a programme designed to look after the vineyards for future generations.

We’re out in the vineyards come rain or shine and no matter what the temperature, so we’re very grateful when we can take a few days well-earned holiday just before the harvest.

The Harvest – The culmination of a year’s work. Harvesting is done entirely by hand and usually takes place over about 10 days in September

The bunches of grapes are gently cut with secateurs and taken to the press house where they are crushed in our modern, horizontal press which can hold 4,000 kilograms at a time

From these 4,000 kilograms we extract precisely 2,550 litres of juice which are then put into different vats according to the grape variety and origin so that we can begin the 1st alcoholic fermentation during which sugar and yeast are transformed into alcohol to give us a still white wine.

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Next comes the crucial stage of Blending (Assemblage) when we mix the different wines together; a complex process because we have to take into account the wonderful diversity of our grapes: different varieties, vines of different ages and plots with different exposure to the sun; all these factors play a role in creating a finished wine which is true to the characteristics and the style we are looking for.

Once the blending is complete it’s time to put the wine in bottles in a process called Tirage. The tirage takes place in April and immediately afterwards a second fermentation takes place inside the bottle and that’s what creates the bubbles. We call this La Prise de Mousse or The Birth of the Bubbles.

The bottles are then stored in our cellars at a constant temperature for between 3 and 6 years, according to the type of champagne. When the champagne has reached its peak it’s time for it to be prepared for your enjoyment. First we do the Remuage – we have to twist and turn the bottles to coax the sediment, formed inside the bottle during the 2nd fermentation, down to the neck of the bottle. Then comes the disgorging when we remove the sediment and add the Liqueur d’Expéditon to give the champagne its final touch. Finally we leave the bottles to rest for a few more months before we dress them up and label them ready for you to enjoy at your special moments.

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Delivery address
 
 
Billing Address
 
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Bottle
75cl
Half
37,5cl
Magnum
150cl
Jeroboam
300cl

We insure our shipments with a carrier. The cost of delivery varies by quantity and destination. Feel free to contact us for more information.

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Gault et Millau 2015

2015-01-14

Gault et Millau 2015

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Absolu Meunier : la trame fruitée apportée par le cépage s'exprime avec des notes de pomme reinette, de poire, de pêche blanche mais aussi des notes de fleurs d'aubépine et de miel. Un arôme de brioche également que l'on retrouve en bouche sur une bulle fine. Classique.

 

Millésime 2007 : vive et élégante, cette cuvée aux arômes de fruits mûrs, mirabelle, poire, coing, offre également des notes d'agrumes et de menthe blanche. Arômes que nous retrouvons avec plaisir en bouche, portés par une bulle fine et désaltérante. Un Champagne de charme.

 

L'Ablutien : belle vivacité au nez qui se traduit par des notes minérales, des arômes de fruits blancs et de fruits secs. Des notes d'agrumes que l'on retrouve en flaveurs en bouche avec le côté incisif et frais de la bulle. Un style classique pour tout un repas.

 

 

 


Le Point Spécial Champagne sélectionné par Jacques Dupont

2015-01-14

Le Point Spécial Champagne sélectionné par Jacques Dupont

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Absolu Meunier : nez discret, pointe de fruits noirs, bouche vive, délicate, ample, fruitée et minérale à la fois, bonne longueur.

Blanc Absolu : floral, feuillage, citronné, bouche fruitée, pêche blanche, savoureuse, un peu de sucrosité en finale, l'ensemble reste élégant.


Guide Hachette des vins 2015

2015-01-14

Guide Hachette des vins 2015

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Absolu Meunier : un pur Meunier qui s'affiche sur l'étiquette, la chose se voit de plus en plus. Celui-ci dévoile un nez beurré et floral. La bouche équilibrée aux arômes de fruits secs et cuits témoigne d'une belle évolution. Partagez ce trésor avec vos amis !

 

GH2015


International Wine Challenge Absolu Meunier

2014-01-23

La revue des vins de France 2014 - Guide des meilleurs vins à moins de 20€

2014-01-22

La revue des vins de France 2014 - Guide des meilleurs vins à moins de 20€

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Brut Blanc de Noirs Absolu Meunier 

Teinte dorée, nez hyper fruité qui reste léger dans sa finale lisse, gourmande, acidulée. Belle précision.

 Guide_des_vins_à_moins_de_20€


Guide Hachette des Vins 2014

2014-01-22

Guide Hachette des Vins 2014

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Ce domaine a été fondé après la dernière guerre par Adrien DIDIER et Yvonne DUCOS, les grands parents de Nicolas, qui conduit l’exploitation depuis 2000.

L’Ablutien ?

Comprenez « de Saint Martin d’Ablois ». C’est dans ce village des coteaux sud d’Epernay que se sont établis ces récoltants, et l’assemblage de leur cuvée reflète l’encépagement de la commune : beaucoup de Meunier (80%), un peu de Chardonnay (15%) et un soupçon de Pinot Noir. Il en résulte un Champagne or soutenu, très soutenu, puissant et long, et mâtiné de notes fumées et grillées. Une bouteille de caractère destinée au repas.

 

Guide_Hachette_2014


Guide Gault et Millau 2014

2014-01-22

Guide Gault et Millau 2014

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L’Ablutien : rafraîchissant lorsque l’on se penche sur l’olfactif qui opte pour le fruit naturel plutôt que le dosage, on est simplement séduit par l’humilité qui se dégage de cette cuvée. Sensation similaire en bouche : priorité au vin après une mousse vigoureuse. Finale un peu gourmande mais tonique.

Millésime 2006 : on a humé des notes pâtissières mais aussi des épices douces. Dans une atmosphère ouatée mais vive, la bulle craquelle sur la langue et délivre une jolie palette aromatique dominée par des amers et des fruits comme cueillis assez tôt.

 

 

Gault_et_Millau_2014


Le Point Spécial Champagne 2013

2014-01-22

Le Point Spécial Champagne 2013

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Absolu Meunier 17/20

100% cépage Pinot Meunier sur des vignes plantées en partie par le grand-père, Adrien, en 1962, puis par Christophe en 1987 et enfin par Nicolas, son fils, en 2001 et qui rend hommage à la famille. Nez minéral et fruité entre mirabelle et litchi, bouche tendue, vive, élégante, crémeuse, dosage parfait, bonne longueur. Très joli vin facile mais subtil.

 

Blanc Absolu 15,5/20

100% cépage Chardonnay Extra-Brut. Floral, ananas, bouche gourmande, ample, crémeuse, fraîche, fruits blancs et pêche blanche en finale.

 

Le_Point


Le Parisien

2013-11-28

Le Parisien

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Absolu Meunier : structuré

Un Blanc de Noir réalisé uniquement à partir de Pinot Meunier. Très aromatique au nez, avec des senteurs de fruits frais et des notes plus torréfiées, il dévoile une bouche très dense et précise aux saveurs fruitées. Avec une caille aux raisins.

 

Le_Parisien

Texte


Le Point

2012-12-17

Les vendanges

2012-12-17

Absolu Meunier

2012-12-17

Présentation de la Maison

2012-12-17

Guide des Champagnes 2013 par Gault et Millau

2012-11-01
plan d'acces
Champagne Didier-Ducos - 9 bis, Rue Julien Ducos - 51530 Saint Martin d'Ablois
Tél : 03 26 59 93 39 - Fax : 03 26 52 35 09
champagnedidierducos@orange.fr

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