THE WINE

Champagne Blanc de Blancs Millesimé by Deutz is one of the most representative champagnes of the maison, produced since 1965. It is made starting from pure Chardonnay grapes. The wine remains in contact with its yeasts for 48 months. It has a very elegant, round and enveloping character, with a pleasantly evolved aromatic profile, capable of aging for years in the bottle. It gives off pleasant scents of white flowers, exotic fruit and citrus. A bubble that, given its personality, is recommended to taste during fish dinners. One of the most important labels in the range created by the winery.

THE VINEYARD

Selection of the best grapes of the maison from the Côte des Blancs and from Avize, Le-Mesnil and Villers-Marmery.

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.