Laurent-Perrier Cuvée Rosé

Vinification: Since 1968, the House has been constantly developing the qualities of Cuvée Rosé Laurent-Perrier through the know-how and wide experience of its Cellar Masters.

The entire range of techniques, the maceration process, vinification and blending have been deployed to extract the colour and obtain the best just-picked berry-fruit aromas at every step.

This is what guarantees the freshness and liveliness of the wine. After all, Laurent-Perrier can be credited with boldly developing a non-vintage Cuvée Rosé, and, as a result, it has to be perfect - every time.

After bottling, it takes a minimum of four years to coax the 75cl bottles of Cuvée Rosé Laurent-Perrier to perfection, and an additional two years for magnums.

History: This champagne is famous for its highly expressive bouquet, which steams from the very careful preservation of the grape's natural fresh red fruit aromas.

It is one of the rare rosé champagnes to be made using the maceration (skin contact) technique, which gives it the extraordinary depth and freshness that has made it the benchmark for rosé champagne around the world.

Revered by wine-lovers for its flavours and by aesthetes for the beauty of its 16th century-style bottle, the Laurent-Perrier Cuvée Rosé is one of the stars in the Laurent-Perrier range.

Regional information: Cuvée Rosé Laurent-Perrier combines a vinous character with great freshness. It can be savoured on its own, and also with many bold food and wine pairings.

Tender and ethereal, its bouquet of freshly-picked berry fruits easily surprises, constituting a very pleasant appetiser. Served at a temperature of 8-10°C, it delivers up its rich aromas and pairs with many foods, from starters to dessert.

It also goes wonderfully with foie gras canapés topped with red currants, or wafer-thin slivers of finest pata negra ham, and many other dishes, including marinated raw fish and braised guineafowl.

It works perfectly at home too, with soft, creamy cheeses such as Chaource, Mussy-sur-Seine, and Langres, and with desserts such as a berry fruit salad. The more daring marry it with Asian or subcontinent cuisine.