Since 1968, LaurentPerrier 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 wine is characterized by its ripe red fruit aromas, a high intensity and great freshness.

In 1968, Paris was in turmoil and LaurentPerrier dropped a paving stone by launching a wine that was as surprising as it was creative: Cuve Ros in its crest bottle. Remember, more than 50 years ago, ros champagne was not in vogue Thanks to an uncommon spirit of innovation, Bernard de Nonancourt paved the way for a new generation of champagnes and gave its noble credentials to the category of ros champagnes, by choosing a completely new wine, a maceration ros.

MACERATION ROS CHAMPAGNE
The grapes from carefully selected plots are sorted and destemmed before vatting. Maceration lasting from 48 to 72 hours depending on the harvest helps in the extraction of colour and allows us to obtain unequalled aromas, revealing all the richness of the best Crus of Pinot Noir.

• Elegant, with the 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.