This technique gives it the highly expressive bouquet and fresh berry flavours that have made it a benchmark for rosé Champagnes.

Maceration, Vinification and Blending Grape varietal: For blending, only the musts of the cuvée are used, so only 80% of the grape juice is extracted from pressing. Today, with Bernard’s daughters Alexandra and Stéphanie on the Management Board, the House of Laurent-Perrier is one of the great success stories in Champagne and is the largest independent Champagne brand worldwide. Made with up to 55% Chardonnay and aged in cellars for a minimum of four years, La Cuvée is delicate yet complex with crisp citrus notes. A greater proportion of Chardonnay grape is used in La Cuvee, almost twice that commonly found in other champagne, giving the expression greater freshness and elegance.These cookies are needed for essential functions such as signing in, storing products in your trolley and making payments. When de Nonancourt launched Laurent-Perrier Rosé in 1968, he decided to present his creation in a uniquely distinctive bottle to magnify this very special cuvée.

It's not going to keep quiet as you enjoy your Valentine's dinner but may do a certain amount of interrupting. Its bubbles are insistent, finely carved and add to the early sensations of lightness and energy yet also carry the wine long into a balanced, refined finish. He will work with Christine Carré, Vinification Manager of the Laurent-Perrier Group, which she joined in 2000. With his personal qualities of leadership, innovation, acumen, he transformed the atrophying business into the largest Champagne house in France which is still largely family owned.Bernard observed that nature would never provide the perfect oenological year though the art of assemblage, LP could in fact create it. By the time he retired from his role in 1983 Laurent-Perrier had introduced winemaking technology to enhance all the blends creating fruit forward styles in the lightly reductive style.

With this long time post disgorgement the champagne style really changes the colour goes quite copper orange, the fruits go that spectrum of dried fruits like plum, orange and raspberry with a soft creamy texture. Bernard's two daughters now oversee the running of the business, carring on the work that Bernard did to produce one of the best Champagne brands.Perfected at each stage of its making, Cuvée Rosé is acknowledged for its consistency and its high quality.

An expressive, spice-accented bouquet evokes fresh raspberry, orange pith, white flowers and ginger, with a hint of rhubarb adding an earthy flourish. He has spent his whole career at Laurent-Perrier, from humble beginnings as a cellar worker, before rising to become a supervisor, then head of the cellar. The Grand Siecle concept is a blend of three great vintages, each bringing certain characteristics from different base years. Based in the heart of the Champagne region in Tours-sur-Marne, Laurent-Perrier has a pedigree for innovation, handcrafting elegant Champagnes using traditional, time-honoured methods. Created in 1812, the success reached its zenith in the ’50s, thanks to Bernard de Nonancourt, one of the greatest individuals in modern Champagne.

Distinguished by the chubby round hipped bottle, this rosé Champagne has become highly successful, created unusually from 100% Pinot Noir from the best vineyards, and using, for a few days only, the saignée method (contact with the red grape skins) rather than the addition of red wine. I have also grown to be a great fan of the magnum, which ages in a grand fashion developing great winey qualities and Burgundian notions. This wine comes from the purest grape juice and it alone allows Laurent‑Perrier to craft « La Cuvée », a champagne of great finesse and a beautiful freshness obtained after a long ageing process in our cellars. It is produced from 100% Pinot Noir with a controlled period of maceration to extract the gorgeous salmon-pink colour and the full aromatic richness of the variety.