Champagne AOC Brut Cuvée Rosé Laurent-Perrier

What kind of wine is it?

Champagne Cuvée Rosé Laurent-Perrier is a Champagne rosé made from Pinot Noir grapes. The winemaking process follows the Traditional Method, with double fermentation: first in stainless steel, then in the bottle for the prise de mousse. The profile is fresh and harmonious, with balanced structure and a very fine mousse. A brief maceration on the skins and aging on the lees for at least four years impart complexity and a moderate aging potential.

Where does it come from?

This Champagne originates from the Montagne de Reims, where chalky soils and white marls enhance minerality and drainage. The continental climate, marked by notable temperature swings, preserves acidity and freshness. Vineyards at 100 to 200 meters, well ventilated and with optimal exposure, ensure balanced ripening of Pinot Noir. The area is historically recognized for characterful sparkling wines.

How is it made?

The grapes are harvested by hand to maintain the integrity of the Pinot Noir clusters. After destemming, the grapes undergo controlled maceration for 48–72 hours, extracting color and varietal aromas. Pressing is gentle and fermentation takes place in stainless steel tanks at controlled temperatures. Blending and the second fermentation in bottle according to the Traditional Method follow. The wine ages on the lees for at least four years, developing creaminess and complexity, then undergoes artisanal disgorgement and a brief period of bottle aging.

Tasting notes

It shows a bright salmon-pink hue and a fine, persistent mousse. The nose reveals red berries such as strawberries, raspberries, and blackberries, with notes of cherry and morello, and a light hint of crusty bread from aging on the lees. The palate is fresh and lively, with balanced acidity, creamy structure, and a medium-long persistence, closing with a savory and mineral finish.

Food pairing

Champagne Cuvée Rosé Laurent-Perrier is versatile when it comes to pairings: ideal as an aperitif, it pairs well with delicate seafood starters such as prawn tartare and sushi. It also works well with hot shellfish-based dishes, such as seafood risotto. For a regional pairing, try it with gratinéed Coquilles Saint-Jacques, where the creaminess of the dish harmonizes with the wine's freshness. Also great with desserts featuring red berries or light almond cakes.

When to serve

It is best enjoyed within five years of disgorgement to appreciate its freshness and mineral tension. Aging on the lees for at least four years guarantees good aging potential, with the optimal drinking window in the first three years. Serve at 8–10 °C in a flûte or Champagne glass to enhance the mousse and characteristic aromas of Pinot Noir.