Background: This champagne is famous for its highly expressive bouquet, which stems from the very careful preservation of the grape's natural fresh red fruit aromas. 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. It is one of the rare rose champagnes to be made using the maceration (skin contact) technique, which gives it the extraordinary depth and freshness that has made it the benchmark for rose champagne around the world. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.

A former cooper and bottler in Chigny-les-Roses, Andre-Michel Pierlot settled in Tours-sur-Marne in 1812 as a negociant in of Champagne.

These cookies are needed for essential functions such as signing in, storing products in your trolley and making payments. It is one of the rare rosé champagnes to be made using the maceration (skin contact) technique, which gives it the extraordinary depth and freshness that has made it the benchmark for rosé champagne around the world. The production style is elegant, Chardonnay-driven, pure and fruit-forward and current Cellar Master Michel Fauconnet believes strictly in minimising oxidation.

Originally founded in 1812, family-owned Champagne Laurent-Perrier has been defined by its pioneering role in innovating champagne throughout its history. An expressive, spice-accented bouquet evokes fresh raspberry, orange pith, white flowers and ginger, with a hint of rhubarb adding an earthy flourish. Maceration, Vinification and Blending Grape varietal: Pinot Noir 100% Crus: 10 different Crus located mainly in the South and North areas of the Montagne de Reims ‑ including the finest Crus from the famous Côte de Bouzy ‑ Ambonnay, Bouzy, Louvois and Tours‑sur‑Marne. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.This gives it the highly expressive bouquet and delicious raspberry and wild cherry flavors that have made it a benchmark for rosé champagnes around the world. Perfect on its own but with enough depth and grip to match with many different types of food, especially salmon and sushi. Wine/Food pairings: Its aromatic depth makes it ideal for pairing with marinated raw fish, grilled prawns, exotic dishes, Parma ham and red fruit desserts. Laurent-Perrier was founded in 1812 by André Michel but it was his cellar master Eugene Laurent, who ran it with his wife, Mathilde Emilie Perrier. Perfected at each stage of its making, Cuvee Rose is acknowledged for its consistency and its high quality.

Cuvée Rosé's enticing colour comes from leaving the skins in during pressing rather than blending red and white wine together. In it's immediately recognisable bottle, this is a great non-vintage rose, for those whom Krug Rose is just out of reach; every bottle is every so slightly different in colour - mine had a touch of orange about it - but it's usually salmon pink, dry and with small bubbles that are the hallmark of a quality fizz. In 1948 it was Mary-Louise's son Bernard who took over the reigns becoming Laurent-Perrier's Chairman and Chief Executive, he remained and important part of the buiness until his death in 2010.

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! He will work with Christine Carré, Vinification Manager of the Laurent-Perrier Group, which she joined in 2000. Perfected at each stage of its making, Cuvée Rosé is acknowledged for its consistency and its high quality. In 1939 Eugenie Laurent sold the House to the de Nonancourt family and in 1948 Madame de Nonancourt passed control of the House to her son Bernard.