Since 1968, Laurent-Perrier has developed the mastery of a very particular and rare know-how in Champagne: maceration. This process makes it possible to obtain the richest and most subtle expression of Pinot Noir. This wine is characterized by its ripe red fruit aromas, a high intensity and great freshness.
Vinification, blending and ageing
Grape variety: Pinot Noir 100 % Crus: 10 different Crus located in the Montagne de Reims. Ageing: 5 years.
Maceration rosé champagne
The grapes from carefully selected plots are sorted and destemmed before vatting. Maceration - lasting from 48 to 72 hours depending on the harvest - helps in the extraction of colour and allows us to obtain unequalled aromas, revealing all the richness of the best Crus of Pinot Noir.