The maceration, lasting from 48-72 hours depending on the harvest, helps the extraction of the colour and the development of the full aromatic richness of the Pinot Noir. different crus originate from the most beautiful areas of Champagne; Ambonnay, Bouzy, Louvois and Tours sor Marne.

There are no clues about disgorgement date or base vintage on the label – I couldn't even spot a lot number – but Nick Baker of The Finest Bubble kindly provided the lot code of the current cuvée – LP53UK35219E – and managed to persuade the chef de cave to divulge the background to it. The wine is slightly more structured on the palate: the impression of freshness remains while the red berry fruit flavours add depth and complexity.Take a look at our selection, which includes top choices like the Bollinger Rose Champagne , the Champagne Veuve Clicquot rose , the Ruinart Champagne Rose and the Dom Perignon rose champagne . Under de Nonancourt, Laurent-Perrier were the first House to use stainless-steel vats and the first House to create both a zero dosage champagne (Ultra Brut) and a multi-vintage prestige cuvée (Grand Siècle). The timing of maceration is crucial and legend has it that the first Chef de Cave, Edouard Leclerc, slept by the tank to stop it just in time!

Revered by wine lovers for its flavour, and by aesthetes for the beauty of its 17th-century-style bottle dating back to Henry V; the cuvée Rosé Brut is one of the stars in the Laurent-Perrier range. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. 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.Laurent-Perrier had a successful harvest in 2018, a year which Chef de Cave Michel Fauconnet believes will most certainly produce a stunning vintage champagne and hopefully a strong Alexandra Rosé as well. The nose is 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. He established privileged working relationships with the grape growers and cleverly combined innovation and tradition. He brought innovation and a pioneering spirit to the House, and so the Laurent-Perrier style of elegance and freshness was born.