Dian Diallo, a dry champagne aiming at delicate palates


Aged 38, Mamadou Dian Diallo launched on June 16 his eponymous champagne. Familiar with the wine-marketing sector, the businessman already worked during 10 years for some brands producing champagne. He was managing the supply of their products and he also worked as ambassador for Moët & Hennessy, the « Wines and Spirits » branch of LVMH.

In 2015, he decided to create a new project. Working on a study about new consumption behaviors, he developed a cuvée of dry* champagne, really sweet and fruity, he named « Cuvée Réserve ». A project that allowed him to win the contest « Réussir en banlieue » organized by his department. Ever since, Mamadou Dian Diallo works in collaboration with Rémi Jacques, a wine-grower who produces his specific champagne in Baye, a little town of the department of Marne.

A range aiming at a very special clientele

The creation of Dian Diallo has sweeter touch than the usual brut champagnes. It has also less sugar than semi-dry ones. So he’s aiming at a really specific clientele, mostly young people, Africans, West Indians and Canadians. In this way, the young businessman sells his production around the world, including in London, Brussels but also in Africa. For the moment, 4 cuvées are on sale : the « Blanc de Blancs Champagne », the « Rosé », the « Cuvée tradition Brut » and the « Cuvée Réserve », sweet and fruity, dosed at 18g of sugar by liter.

The thirty-year-old man also opened during the last month a lounge-bar in Juvisy where all his products can be tasted. His objective for the next 3 years is to produce 50 000 more bottles and to spring up in the traditional distribution networks and on the web.

The use of the word « dry », as « brut » or « extra-brut » is depending on the quantity of sugar in the champagne. You can see all the different categories here : www.champagne.fr/fr/vigne-vin/elaboration/dosage-liqueur-d-expedition

Champagne Dian Diallo