NAME OF WINE: Laurent Perrier Rosé
NAME OF ESTATE/DOMAINE: Laurent Perrier
VINTAGE: NV
ABV: 12%
NAME OF VIGNERON: Michel Fauconnet
LOCATION: Tours-sur-Marne, Champagne
GRAPE/BLEND: 100% Pinot Noir
ALLERGENS (EGGS AND/OR MILK): No allergens used

TASTING NOTE: An elegant colour evolving gently from a pretty raspberry to a hint of salmon. The nose is subtle, and very fresh with aromas of small berry fruits such as strawberries, raspberries, blackcurrants, blackberries, redcurrants and black cherries. Fruit dominates the palate in this well-rounded wine which combines structure and freshness with a gently-rounded finish.

(LOCAL) FOOD RECOMMENDATION: Ideal as an aperitif or with most courses, from starters to desserts including charcuterie, poultry and red fruit desserts.

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SHORT HISTORY: The House of Laurent-Perrier was founded in 1812 by André Michel Pierlot and took the name Vve Laurent-Perrier when Mathilde Emilie Perrier, the widow of Eugène Laurent, combined the two family names after she decided to expand the business. Eugénie Hortense Laurent, her daughter, inherited the House in 1925 and sold it to Marie-Louise Lanson de Nonancourt in 1939. In 1945, Bernard de Nonancourt began an apprenticeship, learning every aspect of winemaking from vine to cellar, before his appointment as Chairman and Chief Executive. Fired by a passion for champagne, a respect for traditional values and for people, Bernard de Nonancourt inspired Laurent-Perrier with his independent spirit and creative audacity, establishing working relationships with the grape growers and cleverly combining innovation and tradition.

(MICRO)CLIMATE: The vineyards benefit from moderate oceanic climate and a continental climate gradient.

TERROIR: Vines are located in the best terroirs of Bouzy, Tours-sur-Marne, and Ambonnay. The village of Tours- sur-Marne is ideally situated at the crossroads of the three main wine growing areas of the Marne département: the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs. It is also part of the 17 Champagne villages ranking in the prestigious ‘Grand Cru’ area. The land is a combination of Campanian chalk, limestone, gravel, clay and marl

VINIFICATION:

•   Hand harvested.

•   Only best of press juices are selected.

•   Skin maceration

•   Fermented in stainless steel tanks

•   Controlled ferment initially at low temperatures to preserve the freshness of the wine and the complexity of

  the aromas

•   Up to 20% of reserve wine is sometimes included to guarantee the quality and regularity of the style.

•   Méthode Champenoise

•   Bottles are aged for at least three years.

•   After this point, the bottles are disgorged and topped up with a small amount of dosage.

•   Rested for several months before shipment