Meticulous sorting of the grape bunches and controlled maceration help extract the colour and reveal the full aromatic richness of the pinot noir grapes. Unlike most rosé champagnes, the basis of Laurent-Perrier Cuvée Rosé Brut is obtained by drawing the juice from black grapes in the vat, not only by blending red and white wines. It is cellared for at least four years, but cellaring may be adapted to preserve the fresh red fruit aromas.

The Cuvée Rosé Brut makes a delicious apéritif. It pairs very well with poultry, and is an extraordinary match for red fruit desserts. The more daring will try it with Asian cuisine.

Aspect: salmon-pink in colour.

Aroma: precise and very crisp with a lasting impression of freshness, it has hints of soft red fruits, such as strawberries, redcurrants, raspberries and black cherries.

Taste: intensely fruity flavours begin clean and well-defined upon entry, the wine then opens up to provide a melange of flavours consisting of fresh strawberries, raspberries and wild cherries. It has great length and is rounded and supple on the finish.

Crus: blended from ten different crus or villages considered to be among the finest villages in Champagne, including Ambonnay, Bouzy, Louvois and Tours-sur-Marne.

Wine making and ageing: meticulous sorting of the grapes and controlled maceration help the extraction of colour and reveal the full aromatic richness of the pinot noir. Part of the winery at Laurent-Perrier has been specially designed to perfectly control the maceration phase. Unlike most rosé champagnes, the basis of Laurent-Perrier Cuvée Rosé Brut is obtained by drawing the juice from black grapes in the vat, not only by blending red and white wines. It is cellared for at least four years.

Serve: between 8° C and 10° C.