Champagne Duménil strikes a careful balance between tradition and innovation to perpetuate its signature champagnes. A delicate balance between freshness and aromatic intensity .
"Character, naturally..."
Our family, independent since 1874, places patience and precision at the heart of its craftsmanship.
Attention to detail at every step.
Striving for excellence requires particular mindfulness, both in the vineyards and in the cellar. Manual labor is always preferred. The precision of each blend perpetuates the fruity, gourmet, and elegant style of the estate, renowned for its great vintages and the aging potential of its wines.
Humility before Mother Nature is a virtue to be protected at every stage of production by observing the signals from the fauna and flora. Aware of the consequences of global warming, we take our share of responsibility by working the vines with respect for the environment while adapting our practices. Our oldest vines (Meuniers from 1956, Chardonnays from 1969, etc.) are treasures to be cherished.
We respect the purity and natural delicacy of our grapes harvested at optimal ripeness. We only vinify the cuvée (first pressing), which guarantees finesse and aromatic richness.
Respect the aromatic specificity of each plot by avoiding oxidation.
Only the natural acidity of the first pressing allows for long aging in the cellar. Our winemaking process aims to protect the elegant fruitiness of our grapes from oxidation. Malolactic fermentation starts naturally, so we let Mother Nature do her work.
The grapes are harvested by hand according to an extremely rigorous sorting protocol based on the ripeness of each plot.
Monitoring ripeness over a period of one month allows us to determine the harvest date with optimal ripeness. The sugar/acidity balance is fundamental and determines the picking schedule.
Two Coquard presses with inclined plates ensure gentle, slow, and high-quality pressing. The variable capacity option (4 to 8,000 kilograms) allows all grapes to be pressed on the same day and the plots to be separated.
Our challenge: extracting white juice from black grapes (Pinots) without extracting tannins. As pioneers, we invested in the latest technological innovation in pressing back in 2002. Coquard PAI presses use a horizontal press with gravity-fed turning over (no rotation). The juices extracted are extremely pure (tannin-free). This is particularly important for pressing black-skinned Pinot grapes, from which white juice is extracted.
In 2022, we invested in the only press on the market with a variable capacity ranging from 4 to 8,000 kilograms. Given the global warming, this unique innovation allows us to press all the grapes on the same day regardless of the quantity harvested at the end of the day, the last press of the day is adaptive according to the quantity of grapes harvested. The grapes do not have to wait, and the division of plots is also made easier. The aim is to preserve the freshness of our juices and wines despite global warming. Only the cuvée, 1st press, which is of higher quality, is vinified. The 2nd and 3rd presses are sent to the distillery.
"As soon as it's picked, it's pressed."
We use thermoregulated stainless steel vats to preserve the purity of the characteristics of each of our plots. No oxidation alters the delicacy of our juices.
This allows for optimal preservation of our reserve wines, which have been stored since 1996, a veritable treasure passed down from generation to generation.
"The fruit, nothing but the fruit."
Blending aims to enrich each champagne. Our philosophy focuses on complementarity and aromatic intensity while respecting the balance.
Each plot, each grape variety, and each reserve wine is tasted, rated, and compared. The goal is to achieve "delicious and savory tastes and aromas." If we think of our Japanese friends, we are close to the concept of "umami," whose taste is often described as a meaty and savory delight that deepens the flavor.
"Diversity enriches wines as well as minds..."
Riddling is conducted using gyropalettes. A few historic riddling racks are used on an occasional basis.
The sediment descends very evenly by gravity over a week thanks to the gyropalettes. Some special champagnes are riddled on the racks according to traditional know-how techniques.
Our collection of vintage liqueurs is a unique asset that places character (rather than quantity) at the heart of the blend.
What makes us unique
A special liqueur is created for each champagne so that the liqueur blends perfectly with the wine. It is the finishing touch!
Depending on the wine, the dosage can be Nature (no sugar), Extra-Brut, Brut, or Demi-Sec. After disgorging, the bottles rest again for 4 to 6 months in our cellars for an optimal and subtle blend of flavors. We have a unique collection of reserve liqueurs, so the dosage is subtle and enriches the aromas without masking them. The recipe for each cuvée is specific to that cuvée, as is its quantity. It is a precision skill that has been passed down from generation to generation.
"Both subtle and essential, the dosage is there to enhance the aromatic intensity of the wine."
The long aging on lees brings intense yet elegant aromas of evolution.
Specialists in Vintage and Reserve Wines, the precision of our blending aims to create vintages capable of standing the test of time.
Our aging time, which is well above standard, ensures unparalleled aromatic complexity and delicious aromas while respecting the delicacy of the wine.
After disgorging, the bottles rest again for 4 to 6 months in our cellars for an optimal and subtle blend of flavors.
"Let time reveal the richness of the aromas..."
Being an artisan winemaker means looking to the past to shape the future. Every year, nature has surprises in store for us, and we must welcome them and interpret their signals.
Past experiences guide our future choices.
"The vine sends us subtle messages; it's up to us to notice them and interpret them ..."
Our duty to transfer knowledge is great. The values of work, labor, and respect for time are fundamental. Ancestral recipes and reserve wine collections are family treasures passed down from generation to generation. Each plot has its own history, and this knowledge of the land has been passed down for over 150 years...
"Our relationship with time is disconnected from 'fast' trends. We make wines with the hope that they will inspire us in 10 years' time, and we plant vines with a 40-year vision. It is crazy!"
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