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The experts' opinion
Discover the note
Discover the structure of this Champagne
Harmonious balance that exists between the different components of acidity.
Soft Champagne easy to drink, the acidity does not hurt the mouth.
Generous champagne, with a great intensity.
Length in mouth
The aromas of Champagne persist in the mouth.
On the nose, the aromas of white and yellow fruits form a cosmopolitan and united brotherhood.
The range widens in the mouth and other "colors" join the ranks with the tasty notes of red fruits.
The nobility of the fruit and the terroir unite to sublimate themselves. Like well-born personalities, the time of a generation will bring much to all the attributes of this exceptional pinot noir.
Discover the DNA of this wine
Marne Valley, Aÿ
The champagne house Deutz is sourced from more than 110 hectares of vineyards, located in the best crus of the historic Champagne region. Prolonged aging in the cellars dug into the heart of the chalk of the town of Ay ensures that the champagne's aromas blossom and become more complex
About this house
The Champagne Deutz was created in 1838 in Ay, by two Prussian emigrants William Deutz and Peirre-Hubert Geldermann. They developed the estate by buying vines of great quality. The current president Fabrice Rosset, manages the estate and the House with as much rigor for excellence as his illustrious predecessors.
The passion for excellence is the guideline for the decisions that build the House Deutz, which is not a simple champagne brand but a real champagne identity throughout the world.
The Perfect Agreement
Between the Champagne and its dish
This champagne is the perfect accompaniment to your aperitifs to whet the appetite of your guests in a festive way.
This champagne goes well with refined starters such as foie gras, sashimi, langoustines or lobster, grilled or in a light sauce.
As for the dish, think of this wine for your white poultry meats or "tuna steaks" cooked in a traditional way or a bit exotic.
On the occasion of the launch of the Champagne "Amour de Deutz rosé 2006", Patrick Bertron, three-starred chef and the teams of the Relais Bernard Loiseau propose a gastronomic meal, and in particular, a milk chocolate and blackberry royal, bar filled with caramel with bramble honey and pecan nuts to accompany and highlight this incredible vintage.