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 ros 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 Cte de Bouzy Ambonnay, Bouzy, Louvois and TourssurMarne.

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 8C and 10C.