Champagne Brut Millesimé by Deutz is a blend of the three main Champagne grape varieties, with a prevalence of Pinot Noir from various Grand Crus of the Montagne de Reims and Vallée de la Marne. The wine remains on its lees to refine for 48 months. The bouquet is played on citrus, fruity and floral tones, a delicate progression, never excessive, extremely pleasant. The sip demonstrates textbook elegance and delicacy with a splendid mineral texture. An ideal bottle to give to Champagne enthusiasts.
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
Color: bright straw yellow
Bouquet: fruity and floral, with citrus and toasted almond notes
Taste: delicate, fresh and elegant, with a clear and lively minerality.
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THE WINE
Champagne Brut Millesimé by Deutz is a blend of the three main Champagne grape varieties, with a prevalence of Pinot Noir from various Grand Crus of the Montagne de Reims and Vallée de la Marne. The wine remains on its lees to refine for 48 months. The bouquet is played on citrus, fruity and floral tones, a delicate progression, never excessive, extremely pleasant. The sip demonstrates textbook elegance and delicacy with a splendid mineral texture. An ideal bottle to give to Champagne enthusiasts.
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.
