Since 1968, Laurent-Perrier has developed the mastery of a very particular and rare know-how in Champagne: maceration. This process makes it possible to obtain the richest and most subtle expression of Pinot Noir. This rosé champagne is characterized by its ripe red fruit aromas, a high intensity and great freshness.
MACERATION, VINIFICATION AND BLENDING
Grape varietal: Pinot Noir 100%
Crus: 10 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.
Maceration: 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.
Vinification and blending:
Aging: an ideal minimum of 5 years.
SENSORY CHARACTERISTICS
Elegant, with colour changing naturally from a pretty raspberry hue to salmon pink.
A precise nose of extraordinary freshness and a wide range of red fruits: raspberry, redcurrant, strawberry and black cherry.
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.
Best served between 8°C and 10°C.
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