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.
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 tur...
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...
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...
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 lav...
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