Laurent-Perrier Cuvee Rose

Since 1968, Laurent Perrier has developed the mastery of a very particular and rare know-how in Champagne: maceration. This process makes it possible to obtain the richest and most subtle expression of Pinot Noir. This wine is characterized by its ripe red fruit aromas, a high intensity and great freshness.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

95/100 Decanter Wine World Awards, 94/100 Winte Enthusiast, Grapes are from 10 different Crus located in the Montagne de Reims, Aged for a minimum of 5 years, 100% Pinot Noir, grapes undergo maceration to achieve this fresh rosé champagne, Maceration makes it possible to obtain the richest and most subtle expression of Pinot Noir, This wine is characterized by its ripe red fruit aromas, a high intensity and great freshness

Maceration rosé champagne - the grapes from carefully selected plots are sorted and destemmed before vatting. Maceration – lasting from 48 to 72 hours depending on the harvest – helps in the extraction of colour and allows us to obtain unequalled aromas, revealing all the richness of the best Crus of Pinot Noir.

Best served between 8°C and 10°C.

France

Serve between 8°C and 10°C.

Best served chilled

Glass Bottle

Cap/Lid - Recyclable; Inner - Recyclable; Label - Recyclable; Pack - Recyclable

Full Product Name:
Brut - Rosé French Wine

Contains Sulphur Dioxide/Sulphites

Laurent Perrier

Founded in 1812, the House of Laurent-Perrier has been defined by its pioneering role in innovating champagne throughout its history. Through its commitment to sustainable viticulture in the Champagne vineyards, and through each of its Cuvées, the House has built its success around 3 unique savoir-faire: blending reserve wines , maceration and non-dosage.

Laurent,
Perrier,
Tours-Sur,
Marne,
France.

France

Champagne Laurent-Perrier,
Tours-Sur-Marne,
France.

Champagne Laurent-Perrier was founded in 1812 but the story is really one of modern renaissance. In 1939 the House was sold to the de Nonancourt family & Madame de Nonancourt passed control of the House to her son Bernard in 1948. Bernard had a modern vision of a champagne style that could be enjoyed any time with a cleaner palate. He brought innovation & a pioneering spirit to the House, so the Laurent-Perrier style of elegance & freshness was born. His legacy lives on today through his daughters.

Champagne Laurent-Perrier

100% Pinot Noir

NV

Champagne terroir covers a roughly 34,000 ha of vineyards, each one bringing together a combination of climate, soil & terrain. The production zone AOC was defined & delimited by a law passed in 1927. The terroir has two major features: northerly latitude & dual climate. The subsoil is mainly limestone with the addition of chalk & marl. This subsoil has good drainage & also adds that mineral taste to certain Champagnes. The moderately steep terrain offers perfect exposure to sunlight with added drainage.

Eye - Elegant, with the colour changing naturally from a pretty raspberry hue to salmon pink. Nose - A precise nose of extraordinary freshness and a wide range of red fruits: raspberry, redcurrant, strawberry and black cherry. Palate - A fresh and sharp attack for this supple and rounded wine. On the palate, this champagne gives the sensation of plunging into a basket of freshly picked red berries.

By appointment to His Majesty King Charles III purveyors of Champagne Laurent-Perrier

12

9

Laurent Perrier

Best served between 8°C and 10°C.

Olivier Vigneron

Cuvée Rosé is 100% Pinot Noir blended from ten different Crus located mainly in the South and North areas of the Montagne de Reims including the finest Crus from the famous Côte de Bouzy Ambonnay, Bouzy, Louvois and Tours sur Marne. The grapes from carefully selected plots are sorted and destemmed before vatting. The maceration lasting from 48 to 72 hours depending on the harvest helps the extraction of the colour and allows us to obtain unequalled aromas, revealing all the richness of the best Crus of Pinot Noir. The wine is then cellar-aged for a minimum of five years.