Champagne Didier Doué

Monsieur Doué is a passionate winemaker from Montgueux, a village on a small hill next to Troyes where almost exclusively Chardonnay is cultivated. Montgueux is said to be the "Montrachet" of Champagne... What is special about Montgueux? A perfect balance between ripeness and acidity of the vine due to the climate and soil depth. This results in champagnes that can be stored longer. Didier Doué owns 5 hectares and produces between 35,000 and 40,000 bottles annually. Didier Doué is a Récoltant-Manipulant, which means his champagne is made from his own vines, pressed and processed into champagne on his own farm. The vineyards are managed organically to respect the cycle of nature (ECOCERT certified).

Monsieur Doué respects nature and is an environmentally conscious winemaker. The roof of his house is covered with solar panels. This way, he powers his home and the champagne production facility himself. Didier Doué uses no chemical fertilizers. Grass grows between the vines in the winter months, and mimosa grows from early spring until early June. This plant complements the vines very well, as its flowering period ends precisely when the vines' flowering period begins.

His land has belonged to the family for 4 generations. Initially, it was used for agriculture, and his grandfather had a few vines whose grapes were only processed into still wines. In 1976, Didier Doué converted all 5 hectares into vineyards. In 1980, he built the cellar and purchased a traditional press, and has been making his own champagne ever since.
The capacity of the fermentation tanks is adapted to the individual plots, which means he values the specific orientation, altitude, vine, and soil of each vineyard plot: this way, the "terroir", the aromas of each plot, are fully brought out in the champagne.

Champagne Didier Doué has been ECOCERT certified since 2016.

"Didier Doué's champagnes exemplify the typical characteristics of the Montgueux sites. Citrus notes are consistently found in the bouquet, very subtle hints of tropical fruits, sometimes a little grapefruit; on the palate, they are precise and assertive, yet complex and sometimes immensely mineral, salty, and long-lasting on the finish. In recent years, they have become significantly more powerful and precise, gaining sustainability—due to the now lower dosage. They are perfect as aperitif champagnes..." (Excerpt from the book "Champagne" - G. Eichelmann)