Champagne Deutz Rosé Millésimé
Champagne Deutz
Rosé Millésimé


Champagne Deutz Rosé Millésime 2014 marvelously combines the intensity of sumptuous Pinots Noirs with the elegance of Chardonnays from the prestigious Premiers and Grands Crus terroirs from which it comes.

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The experts' opinion

Discover the note





Champagne Note 90

The Structure

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.

The Tasting

To the eye, the robe is brilliant, with rose gold tones, magnifying a fine string of foam.

On the nose, it is already full of promise and develops a fine lace of red fruits.

In the mouth, the attack is frank and clear. It expresses all the intensity and the potential of complexity of the great Pinot Noirs. The final notes are all in elegance.

The Composition

Discover the DNA of this wine

Terroir-Champagne Deutz


Marne Valley, Aÿ

The Deutz champagne house is sourced from more than 110 hectares of vineyards, located in the best crus of the historic Champagne region. Extended 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

Marque Champagne Deutz

About this house

The Deutz house was created in 1838 in Ay, by two Prussian emigrants William Deutz and Peirre-Hubert Geldermann. They developed the estate by buying high quality vineyards. 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 of Deutz, which is not just a champagne brand but a real champagne identity throughout the world.

The Perfect Agreement

Between the Champagne and its dish

Assiette Apéritif Champagne


This champagne will be sublimated by the flavors of Asian brochettes, yakitori, ebisu... or by the iodized flesh of certain sushi and sashimi.

Assiette plat Champagne


Pair this champagne with a red fruit dessert, such as a strawberry soup with black currant and rosemary and a cloud of mascarpone.

Chef's word

Restaurant Bernard Loiseau

For 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.

From the same Creator

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