The Cuvée Rosé Laurent-Perrier was created in 1968 using bold, innovative ‘savoir-faire’ methods learnt from production of still wines called ‘Coteaux Champenois’. Perfected at each stage of its making, the Cuvée Rosé is now the benchmark in its category. Held in an elegant wine bottle inspired by King Henri IV, this rosé champagne has been widely acknowledged
for its consistent high quality for more than 40 years.
Elegant, with colour changing naturally from a pretty raspberry hint to salmon-pink.
Precise and very crisp. Wide range of small red fruits: strawberries, redcurrants, raspberries and black cherries. Its amazing freshness is the dominating note.
Intensely fruity flavours, clean, well-defined and slightly sharp, the wine then opens up to provide an impression of plunging into a basket of freshly picked red berries: strawberries, Morello cherries, blackcurrants and raspberries. The wine is supple and rounded on the finish.
The Cuvée Rosé Laurent-Perrier is a delicious apéritif. This cuvée, thanks to its aromatic character, allows various food and wine pairings. It matches well with raw fishes (marinated red mullets and tartare of tuna), grilled prawns, fine charcuterie (such as Italian prosciutto), duck, lamb and creamy cheeses such as Chaource. The Cuvée Rosé is also an
extraordinary match for red fruit desserts. The more daring will try it with Asian – even Indian – cuisine.
Blended from 10 different ‘crus’ (or villages) situated mainly in the South and North areas of the Montagne de Reims – including the famous Côte de Bouzy – notably from the finest crus of Ambonnay, Bouzy, Louvois and Tours-sur-Marne.
Wine making and ageing:
Laurent-Perrier’s technical facilities are dedicated to the making of the Cuvée Rosé. Grapes from carefully selected plots are then meticulously sorted and destemmed before going into the vats. Controlled maceration – lasting from 48h to 72h depending on the harvest – helps the extraction of colour and the development of the full aromatic richness of the Pinot Noir. It is aged in the cellars for at least four years.