Since its foundation in 1812, Laurent-Perrier has become one of the leading champagne houses on the global market. Laurent-Perrier's continued success is deeply rooted in its determination to preserve its deep-rooted traditions: This includes respect for nature and wines, a strong commitment to quality, and building and maintaining long-term relationships with people both within the company and beyond. With this commitment to tradition and quality, Maximilien Bernardeau was appointed Cellar Master in charge of the Laurent Perrier Group's wines, playing a central role in the continuation of this success story.

In 1968, a time of social unrest in Paris, Laurent Perrier launched a major innovation on the market with the Cuvée Rosé. This happened at a time when rosé champagne was not yet widespread or fashionable.

Only Pinot Noir grapes from carefully selected vineyards are used in the production of Cuvée Rosé. These grapes are sorted and destemmed before the fermentation process. The subsequent mash fermentation lasts between 48 and 72 hours and contributes significantly to the development of the characteristic flavour. With a storage potential of around five years, the wine is sealed with a natural cork.

The elegant coat of arms bottle in which the champagne is presented has its design from the 17th century and is inspired by the era of Henry IV. At a champagne tasting in October 2009, organised by Weinwirtschaft magazine, this rosé received an outstanding 91 out of 100 points.

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