Cuvee Rose (1.5 L)

Laurent-Perrier revived direct maceration for rosé Champagne in 1968, at a time when the technique was considered commercially inconvenient — the house kept it precisely because skin contact on Pinot Noir delivers structural depth that blended rosé cannot replicate. Pinot Noir sourced from Grand Cru and Premier Cru villages across the Montagne de Reims and Côte des Bar provides the backbone: chalk-and-clay subsoils at 150–300 m elevation produce grapes with high natural acidity and concentrated red-fruit character. Whole-berry maceration runs 48–72 hours in stainless steel, extracting colour and tannin without oxidation, before fermentation proceeds at controlled temperature to preserve aromatic precision. The wine ages on lees for a minimum of four years before disgorgement — well above the non-vintage minimum — building autolytic complexity while retaining the vivid berry profile the maceration delivers. No other major non-vintage rosé Champagne commits to both skin maceration and extended lees aging at this scale. The 1.5 L Magnum format slows secondary fermentation and post-disgorgement aging, producing a wine that will continue to develop for 5–8 years from release.