Vintage or not ?
Non-vintage: in Champagne, the tradition wants that we assemble many years' wines. Every year, a part of the grape harvest is reserved for entering the future assemblies. With these spare wines, the elaborator succeeds in pérenniser the taste and the style of his Champagne. That is why the "non-vintage" said assembly is the one where expresses him perfectly the style of every mark. Non-vintage champagnes represent 85 % of the production. It Champagne, fresh and light, is ideal in the aperitif. 

Vintage: if the typicité of the grape harvest deserves to be glorified, the elaborator can decide to realize a vintage wine. One Champagne dated will thus be always a wine marked by the character of his year. A Year is only created from wines of the same year. He expresses generally more intense, more complex aromas, he has more bodies. He can easily accompany a meal.
The special, vintage or not, consists of the most subtle wines.

Blanc or rosé ?
It is, above all, an affair of taste and aesthetics. But this nuance also indicates a slightly different wine making.The palette of the whites goes some pale gold to the agricultural wealth, of the golden yellow in the amber, the old now to the grey gold. These uncountable nuances reveal the character of the wine because they correspond to the choices of assemblies and maturation. A light wine is clear, a darker powerful wine. A wine sets of the color according to its maturation. 
Rosé wines evoke the tenderness and the sweetness. Their tints can vary of the soft pink at the deep pink and their tastes, of the lightest at the most robust. The pink champagne is most usually obtained by adding, during the edition, during some red wine "Champagne". Only the "Champagne" has the right to resort to this method to realize a rosé wine.
But he can be also obtained, more rarely, by a wine making in rosé: grapes result from black vines and undergo a partial maceration before the pressing. These champagnes are the more framboisés, richer, the more vineux and more round than the others and accompany very well the purposes of meal, in particular the desserts.