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Grape variety

This expression is used for champagnes and determines the types of grape varieties used in blending. Blanc de blancs means that the champagne has been made exclusively from the white grape variety, chardonnay, the only one authorized in champagne

Blanc de blancs are mainly produced in the Côte des Blancs, south of Epernay, over a distance of about 20 kilometers, notably in the communes of Cramant, Le Mesnil-sur-Oger, Avize and Oger, which are renowned for the quality of their limestone terroir.

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what is a blanc de blanc?

Blanc de Blancs, or Blanc de Blanc, is a champagne produced exclusively from white grapes. This denomination has its origin in the color of the champagne (clear) obtained from white grapes, generally chardonnay. This grape variety is mostly present in the Champagne region of the Côte des Blancs with its limestone soil. These champagnes are recognizable by the color of their pale yellow crystalline dress and their aromas, especially when they are young. As they age, the robe takes on golden hues. Other grape varieties used in the elaboration of Champagne can allow the use of the denomination "blanc de blancs" as long as the blend is exclusively composed of white grape varieties: this can be petit meslier, arbane and pinot blanc which are also authorized by the specifications of the AOC Champagne. 

The term "blanc de blancs" can be used for other sparkling wines with the same characteristics as champagne. On the other hand, blanc de noirs refers to a white champagne produced exclusively with black grapes. In Champagne, pinot noir and pinot meunier or both are used in a blend.

the aromas of chardonnay

Chardonnay is an aromatic grape variety with a high aging potential.

When young, it is recognizable by its fresh and spring-like aromas:

  • white flowers: hawthorn, jasmine, seringat, honeysuckle,
  • citrus fruits: pomelo, yuzu, lemon,
  • lime, mint, anise, fresh ginger,
  • chalk.

With a maturity of 3 to 5 years, the aromas will become fuller and more gourmand:

  • brioche, viennoiserie,
  • milk caramel,
  • ripe and stewed fruits.

With a more important ageing, from 8 to 10 years, the aromas will be more complex:

  • dried fruits such as almonds,
  • toasted bread,
  • gingerbread, honey.

Other aromas will come from the type of vinification. Thus, from the malolactic fermentation, it will get milky and even creamy flavors. The passage in barrel will bring him toasted and vanilla notes.

Its high ageing potential makes it a grape variety frequently used for prestige vintages and great vintages.


Ginger, Lemon, Mandarin, Red shiso, Basil, Dill, Parsley, Mint, Ras el-hanout, Balsamic vinegar, Soy sauce, Tarragon, Tonka bean, Coriander.

Serrano ham 18 months, Valdostano raw ham 24 months, Lardo di Colonnata, lean Pancetta, Pata Negra, Guinea fowl, Chicken, Veal, Grisons meat.

Apricot, Pineapple, Artichoke, Asparagus, Avocado, Bergamot, Citron, Celery, Clementine, Cucumber, Enoki, Fennel, Bean, Kiwi gold, Litchi, Mango, Cantaloupe, Mirabelle, Olive of Lucca, Green olive Piccolino, Blood orange, Parsnip, White peach, Nashi pear, Yellow bell pepper, Pomelo, Potato, Black radish, Chasselas grape, Muscat grape, Shimeji, Cherry tomato, Yellow tomato, Yuzu.

Pink berries, Basil, Coriander, Dashi, Ginger, Jasmine, Sorrel, Rosemary, Saffron, Sesame, Wasabi.

Burrata, Castelmagno, Fiore sardo, Fribourg, Gouda young with cumin, Gouda old, Grana padano, Irish Porter, Manchego 12 months, Parmesan, Pecorino, Pepato of Siena.