Champagne Rosè Brut by Deutz embodies the austere character and the profiles of finesse and elegance typical of Pinot Noir. It is composed of 100% Pinot Noir, coming from the Montagne de Reims and the Vallee della Marne. The production method is that of Assemblage, which involves the addition of still red wine. Deutz makes this bubble by inserting a part of still Pinot Noir produced from very old vines in the Ay area. The period of refermentation in the bottle and consequent rest on the lees has a duration of about 36 months. Fruity tones of currants, raspberries and a citrus note of grapefruit, and then reveal soft traces of vanilla and almond. The whole is linked by a classy mineral vein. Flavor and softness coexist in a great balance.
La Maison Deutz was founded in 1838 in Ay, in the Champagne region, founded by Wiliam Deutz and Pierre Geldermann. Coming from Aquisgarana, the two settled in Ay by opening a small wine shop. Firmly intent on producing great wines from a particularly suitable vineyard, they bought a first plot of land in 1838 and started producing grapes, vinifying it in their cellar. Wiliam Deutz, who had previously worked for Bollinger, gave his own experience in the cultivation and vinification of grapes and Pierre Geldermann took care of the financial and commercial aspect of the Maison. In the following years, Maison Deutz was forced to sell to Louis Roederer 63% of the property, following some failed investments in New Zealand and the United States. Over time the Maison Deutz has expanded with the acquisition of new crus, both around Ay, both in the Cote des Blancs and annually produces about 600 thousand bottles of excellent Champagne. However, the estate vineyards are not sufficient to supply the necessary quantity of grapes, so Deutz is aimed at local growers of proven expertise able to guarantee the impeccable quality of their product. With the advent of Louis Reoderer, the cellar has been completely renovated and modernized: the musts ferment in steel barrels in each of which the parcel from which the grapes come is carefully transcribed. Then the wines are left to rest in the completely underground cellar, which reaches up to 60 meters below ground level. The production process of all the Maison's champagne takes place under the control and responsibility of Fabrice Rosset.
Address:
16, rue Jeanson - 51160 Ay, France
Perlage: fine and elegant
Color: bright pink
Bouquet: fresh and mineral, with hints of small red fruits and brioche
Taste: full and harmonious, fruity, sustained and of good power.
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THE WINE
Champagne Rosè Brut by Deutz embodies the austere character and the profiles of finesse and elegance typical of Pinot Noir. It is composed of 100% Pinot Noir, coming from the Montagne de Reims and the Vallee della Marne. The production method is that of Assemblage, which involves the addition of still red wine. Deutz makes this bubble by inserting a part of still Pinot Noir produced from very old vines in the Ay area. The period of refermentation in the bottle and consequent rest on the lees has a duration of about 36 months. Fruity tones of currants, raspberries and a citrus note of grapefruit, and then reveal soft traces of vanilla and almond. The whole is linked by a classy mineral vein. Flavor and softness coexist in a great balance.
THE VINEYARD
From selected cru near Ay.
THE COMPANY
La Maison Deutz was founded in 1838 in Ay, in the Champagne region, founded by Wiliam Deutz and Pierre Geldermann. Coming from Aquisgarana, the two settled in Ay by opening a small wine shop. Firmly intent on producing great wines from a particularly suitable vineyard, they bought a first plot of land in 1838 and started producing grapes, vinifying it in their cellar. Wiliam Deutz, who had previously worked for Bollinger, gave his own experience in the cultivation and vinification of grapes and Pierre Geldermann took care of the financial and commercial aspect of the Maison. In the following years, Maison Deutz was forced to sell to Louis Roederer 63% of the property, following some failed investments in New Zealand and the United States. Over time the Maison Deutz has expanded with the acquisition of new crus, both around Ay, both in the Cote des Blancs and annually produces about 600 thousand bottles of excellent Champagne. However, the estate vineyards are not sufficient to supply the necessary quantity of grapes, so Deutz is aimed at local growers of proven expertise able to guarantee the impeccable quality of their product. With the advent of Louis Reoderer, the cellar has been completely renovated and modernized: the musts ferment in steel barrels in each of which the parcel from which the grapes come is carefully transcribed. Then the wines are left to rest in the completely underground cellar, which reaches up to 60 meters below ground level. The production process of all the Maison's champagne takes place under the control and responsibility of Fabrice Rosset.
