Launched 53 Years Ago

Created in 1968, Laurent-Perrier Rosé remains the benchmark with which others are measured against. A pure 100% Pinot Noir, the pink ruby complexion is derived from macerating the grapes for 48 to 72 hours. This method is referred to as saignee or bleeding (the alternative being to add some still red wine to white). The fruit for Laurent-Perrier Rosé comes from 10 villages including Grand Crus Bouzy, Ambonnay, Louvois, and Tours‑sur‑Marne. The wine spends a minimum 5 years on lees before disgorgement. Richness and persistence of red fruit and cherries. Do not serve  colder than a white champagne. Best in a big glass. A generous pour of course.