savoir-faire
Cuvée Rosé, the Pinot Noir experience
April 2024
Since 1968, Laurent-Perrier has developed the mastery of a very particular and rare know-how in Champagne: maceration. This process produces the richest and most subtle expression of Pinot Noir. The House of Laurent-Perrier unveils the elaboration of Cuvée Rosé.
As early as 1960, Laurent-Perrier developed a range of “Vins Natures de la Champagne”, later called “Coteaux Champenois” in 1974, which enabled it to acquire a savoir-faire in extracting aromas from grapes. These acquired techniques inspired and enabled the reveal of a new type of champagne rosé. In 1968, Laurent-Perrier unveiled a different, non-vintage champagne rosé, presented in a unique bottle bearing the LP crest: Cuvée Rosé.
Laurent-Perrier pioneered a new generation of champagnes and established the category of rosé champagnes, which did not become a full-fledged in Champagne until 1981. Laurent-Perrier became a benchmark and stood out thanks to its unique know-how: maceration.
The close relationships forged with the winegrowers over many years have enabled Laurent-Perrier to make a meticulous selection of the best vines and the best Crus for Cuvée Rosé. In the meantime, specific plots of the House’s own vineyards have been adapted to the production of Pinot Noir, with special growing methods such as green harvesting when necessary.
About fifteen Crus, mostly Grands Crus, mainly from the southern and northern parts of the Montagne de Reims – including the famous Côte de Bouzy – are given priority, including the Crus of Ambonnay, Bouzy, Louvois and Tours-sur-Marne (southern part), Verzenay, Verzy, Mailly, (northern part) Ay and Mareuil-sur-Ay.
During the harvest, Michel Fauconnet personally monitors the ripeness of the grapes from each of the selected vines and gives his approval for the time of picking.
Once the grapes have been harvested, the bunches of Pinot Noir are sorted and destemmed before being poured into stainless steel vats reserved for maceration. The maceration phase is carried out by Crus of Pinot Noir and allows the juice to be extracted from the grape berries. The extracted juice is re-suspended on the marc every 8 hours for 48 hours. At the end of this process, the juice is separated from the solids and the remaining berries are pressed. After settling, these musts are sent to the vatting house and vinified separately to start the fermentation process.
Laurent-Perrier’s maceration, vinification and blending techniques give Cuvée Rosé unrivalled aromatic expression, revealing all the richness of the best Pinot Noir Crus. Aged for 5 years in our cellars, Cuvée Rosé has an elegant colour that evolves naturally from a pretty raspberry hue to salmon hues. The nose is extraordinarily fresh, offering a wide range of red fruits: raspberry, redcurrant, strawberry and black cherry. On the palate, it’s like plunging into a basket of freshly picked red fruits.
Today, Laurent-Perrier Cuvée Rosé is the benchmark for rosé champagnes, chosen by the finest establishments around the world. Its aromatic richness and freshness make for daring pairings: marinated fish and shellfish, charcuterie, spicy cuisine, red fruits desserts…
