Best served chilled between 8°C and 10°C, Laurent-Perrier Cuvee Rose Champagne is a maceration rosé champagne made from 100% Pinot Noir grapes, originating from the Champagne region of France.
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In its elegant bottle of late 16th century inspiration, this rosé champagne is memorable for its freshness and unique aromas of fresh-picked red berries.
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.
Country of origin: France
Sparkling wines and Champagne should always be stored in a cool and dry place away from light and heat sources. The ideal temperature for storage is 13-15 degrees C.
Warning: Sparkling wines contain high natural pressure. Do not allow bottles to get warm. Chill bottle before opening and avoid shaking. Point bottle away from others and yourself when removing wire, hood and cork. Hold the cork firmly and twist out slowly by hand. Never in any circumstances use a corkscrew to open.
Contains Sulphur Dioxide/Sulphites.
Grape variety: 100% Pinot Noir
Tasting notes: 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.
Alcohol by volume: 12
Vinification details: 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.
