Background

Laurent-Perrier was founded in 1812 by André Michel but it was his cellar master Eugene Laurent, who ran it with his wife, Mathilde Emilie Perrier. After Eugene's death in 1887, Mathilde combined the 2 names and Laurent-Perrier was born. Post First World War I, Laurent-Perrier was very sucessful producing around 50,000 cases of Champagne unfortunately when war broke out the business was hit hard. In 1968, Paris was in turmoil and Laurent‑Perrier dropped a paving stone by launching a wine that was as surprising as it was creative: Cuvée Rosé in its crest bottle. Remember, more than 50 years ago, rosé champagne was not in vogue… Thanks to an uncommon spirit of innovation, Bernard de Nonancourt paved the way for a new generation of champagnes and gave its noble credentials to the category of rosé champagnes, by choosing a completely new wine, a maceration rosé.

Tasting notes

A fresh and sharp attack for this supple and rounded wine. On the palate, it offers the sensation of plunging into a basket of freshly picked red berries.

Winemaking

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.

Food pairings

Exotic cuisine, asian cuisine, marinated fish, parma ham, chaource cheese. red fruit desserts.

Awards