Champagne Rose Label Brut Rose

Lanson's rosé cuvée anchors itself in the chalky soils of the Champagne region, where the house has maintained consistent production protocols since 1760. The blend combines Pinot Noir (primary red fruit contributor) with Chardonnay, with red wine maceration determining the salmon color — a technique distinguishing true Champagne rosé from the méthode champenoise alternatives. Fermentation occurs in temperature-controlled stainless steel, followed by minimum 18 months sur lie aging, building the fine bead characteristic of the house style. The dosage remains restrained at approximately 9 g/L, preserving the acidity that defines Lanson's house signature across its range. What sets this expression apart: the house eschews malolactic fermentation, a deliberate choice that maintains the wine's linear acidity and prevents the softening common in competitor rosés. The result reads as a working aperitif rather than a dessert wine — salmon-colored, persistent, built for repetition across a meal.