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DIADEMA arises from the desire of breaking away from tradition but in the respect of the tradition itself.
The wish of breaking away from tradition can be summed up in the creation of a wine bottle and then also of a champagne bottle that differ remarkably from any other ever designed before, surprising you first with the beauty of the container but even more so with the outstanding quality of its content.
Diadema’s respect of tradition, on the other hand, is highlighted by the fact that wine is among the most ancient alcoholic beverages, that Villa Olmo has been in the family of the creator of Diadema ever since 1735 and that Impruneta has always meant wine and oil.
Each and every detail of the label has been carefully attended to and obtained thanks to the collaboration of the best craftsmen we could find on the market for each single component:
* SWAROVSKI Crystals
* Label moulds are made by the most leading edge Italian technology companies
* A leader company in the sector makes the glue used for our labels, the glue has been invented by the aeronautical industry
* The most skilled artisans in the sector deal with inserting the crystals on the vintage year and label
* Before applying the label to the bottle, our Estate carries out quality control on each single piece
DIADEMA is a registered trademark and a patented idea.
Diadema Red and Diadema White wines are the fruit of the experience, professionalism and creativity of the wine-maker.
Diadema Rosso di Toscana IGT
This wine is made from a blend of 70% Sangiovese, 15% Cabernet and 15% Merlot grapes.
The grapes are harvested in boxes so as to allow the grapes to ripen to perfection, thus obtaining more fruity scents and sweeter tannins.
The harvest begins mid September for Merlot and ends after the first ten days of October for Cabernet.
Grapes are destemmed and left to ferment at a controlled temperature between 27 and 32and maceration of skins takes three weeks. During this period of time, light pump-overs are carried out on a daily basis: this usually takes just a few minutes a day and permits a very delicate and selective release of tannins that goes to the making of a sweeter tannicity. Once the skins have been separated from the wine, the wet marcs are slightly pressed so as to obtain a wine that is richer in noble tannins and a richer and fuller taste. After a period of natural decantation in wine vats, the wine is made to mature in French oak barriques of 225 l. each, in which malolactic fermentation takes place.
It is preferable for malolactic fermentation to occur in wood so as to enhance the wine’s suppleness of taste. After 12 months, the wine is blended in vats and clarified with egg whites and then bottled. It stays in the bottle for at least six months so as to become more harmonious.
We advise a serving temperature of 17-18 for optimum wine tasting.
Diadema Bianco  IGT
35% Grey Pinot, 35% Traminer, 30% Sauvignon.
Diadema White results from the blending of 3 wines coming from noble vines.
These wines are thus noble and aromatic, especially Gewurtztraminer and Sauvignon Blanc.
The scent, the sweetness of taste and the elegance of Grey Pinot is blended with the floral and exotic fruit scents of Gewurtztraminer that is further enhanced by the refinement, aroma and salinity of Sauvignon.
Grapes are hand picked between the end of August and the first ten days of September. They are then pressed with soft presses and must is obtained after cold static clarification at a temperature of 8for 48 hours. Fermentation takes place in steel vats at a controlled temperature of 16 also aided by especially selected yeasts that leave the different grapes’
variety intact. After two weeks of fermentation, the wine is then decanted and kept at a temperature oscillating between 10 and 12in contact with fine dregs to foster the maturation of Diadema White and to give it more suppleness and balance and to really exalt its aromas.
We advise a serving temperature of 10-12 for optimum wine tasting.
Why choose DIADEMA ?
DIADEMA means emotion, luxury, uniqueness, surprise; it means a selection of wines and champagnes of an extremely high level; it’s...everything you’ve dreamt of finding in a bottle of wine and champagne.
is the fruit of a lengthy and attentive quest for top quality, rigour and great professionalism
on the part of the company that produces Diadema Champagne.
The choice had to necessarily fall upon the Reims area and on a selection of a Blanc de Blancs Millésime and a Rosé that would suit our Diadema Wines.
We wished our Diadema Champagne bottle to bear a different label from that of our wines:
we thus decided upon a gold coloured background with a giant D in relief, inlaid with gold coloured Swarovski crystals and with a smaller, gold coloured Swarovski crystal at every corner of the label. The Diadema brand has also been engraved on the label.
All these novelties go to make a difference, always however, in the respect of the Diadema and Swarovski crystal traditions.
Made exclusively from the noble Chardonnay grapes, which give this cuvée its delicate richness and incomparable bouquet where roundness and elegance are both expressed.
Grape: Chardonnay.
Blend: 100% Chardonnay from the Grands Crus : Avize, Mesnil-sur-Oger and a selection of Maison parcels.
Vinification: Traditional Champenois Pressing, decantation, racking with gravity, alcoholic fermentation regulated at 18 in small volume stainless steel tanks, ageing on the lees, malolactic fermentation and remuage by hand.
Ageing: Minimum 48 months.
Ideal temperature is between 6 and 8 degrees and can be obtained by cooling in a wine bucket.
It is best enjoyed in a flute which will not allow excessive contact with air and will protect the vivacity of the bubbles.
A happy union of Champenois red wine with a blend of Chardonnay, Pinot Noir and Pinot Meunier, it seduces for the elegance of its color and reflects the full richness of the Champenois Terroir.
Grape: Chardonnay, Pinot Meunier and Pinot Noir.
Blend: 30% Chardonnay, 35% Pinot Meunier, 35% Pinot Noir
(30% of which Reserve wines)  Provenance is mainly from the region of Epernay.
Vinification: Traditional Champenois Pressing, decantation, racking with natural gravity, alcoholic fermentation regulated at 18 in stainless steel tanks, ageing on the lees, maleolactic fermentation. Vinification of the red wine in open tanks, 100% picked grapes, topping up by hand.
Ageing: Minimum 24 months.
This rosé is delicate thanks to the aroma of red berries and can be appreciated at any moment of the day.
Ideal temperature is between 6 and 8 degrees and can be obtained by cooling in a wine bucket.
It is best enjoyed in a flute which will not allow excessive contact with air and will protect the vivacity of the bubbles.