Cuvee Rosé

Cuvee Rose combines a vinous character with great freshness. It can be savored 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 appetizer. 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 canapes topped with red currants, or wafer-thin slivers of finest pata negra ham, and many other dishes, including marinated raw fish and braised guinea fowl. 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.

Established in 1812 Champagne Laurent-Perrier has a long tradition of innovation in Champagne and can be credited with many of the ideas that have defined Champagne production since the mid 20th century. Laurent-Perrier was among the first to introduce stainless steel fermentation tanks to the region in the 1950s resurrected the non-dosage Champagne category with the introduction of Ultra Brut in 1981 and sparked the revival of non-vintage rosé Champagne in 1968 despite the opinion of other producers that non-vintage rosés were not to be taken seriously. Today Laurent Perrier's iconic Cuvée Rosé remains the benchmark for non-vintage rosé champagne. Laurent-Perrier has become one of the international leaders in Champagne based entirely on the quality of the wines and core values as a company. Laurent-Perrier is still a family-controlled business and makes nothing other than champagne. The house prides itself on quality and consistency attributable to having only 3 chefs de caves since 1949. Laurent-Perrier's house style emphasizes freshness elegance and finesse across its entire range of champagnes. None of the wines are aged in oak and Laurent-Perrier makes fewer single-vintage wines than many other houses. The art of blending - not just of grapes but of years as well - is fundamental to champagne. At Laurent-Perrier even our prestige cuvée Grand Siècle is never a single vintage wine but always a blend of three complementary vintage years essentially creating the perfect year.

The grapes are harvested being sorted twice, once in the vineyard and again at the press house. They are added to the presses and gently crushed so the skin of the grapes is in contact with the juice for a short period of time.