Description
History
Laurent-Perrier Cuve Ros was first released in 1968. Thanks to its consistently high quality and memorable bottle, Cuve Ros has become the most recognized ros Champagne worldwide and is the benchmark of its category.
The Blend
100% Pinot Noir from 10 different crus situated mainly in Montagne de Reims, including the grand crus of Ambonnay, Bouzy, Louvois and Tours-sur-Marne.
Vinification and aging
Cuve Ros is made in a winery dedicated solely to its production. Grapes from carefully selected plots arrive at the winery and are meticulously sorted and destemmed before going into vats. Our proprietary maceration process is used
which allows for skin contact typically for 48 to 72 hours. During that time, the wine obtains its color and develops the full aromatic richness of Pinot Noir. After the base wines are blended and bottled, Cuve Ros ages in the cellars
for at least five years (six years for magnums). At disgorging, it receives a light dosage of 9 grams of sugar per liter, classifying it as a Brut Champagne.
Tasting notes
Appearance: Intense salmon-pink.
Aroma: Fresh strawberries, red currants, raspberries and black cherries are prevalent on the nose.
Taste: Bright berry flavors, round on the palate, well-balanced
acidity. The long finish is very dry.
Serving and Pairing
Serve between 46F and 50F
Cuve Ros is delicious as an aperitif, but it is extremely versatile for food pairings. Salmon, prawns, duck, and foie gras are excellent matches, as are Thai and Vietnamese dishes. In addition,Cuve Ros pairs well with creamy cheeses such as Chaource or Brie
