Laurent-Perrier Brut Cuvée Rosé de Saignée

- One of the most important rosés of its time and our go-to rosé champagne for pairing with food

- 100% pinot noir made using the maceration method (skin contact)

- Loaded with berry fruits, redcurrant and blood orange

Quite often people do not realise why they like a certain champagne brand. Some houses focus on the pinot noir grape in their champagnes which provides big, round and powerful cuvées and some houses focus on chardonnay which provides more mineral drive, citrus and elegance. If you prefer the latter, then perhaps consider a bottle of Laurent-Perrier as your 'go-to' entertaining wine.

This maison has a serious history but over the last 100 years has had a long line of influential women at its helm (Mathilde Emilie Perrier in 1812 and later in 1938 Marie-Louise Lanson de Nonancourt), and we cannot help but think that this has influenced the style – graceful, elegant and sophisticated. Of the larger maisons in champagne this is more subtle and understated in its profile. This may be to your preference and it is an affordable champagne label.

Made in the traditional saignée method, 48hr to 72hr skin contact only. This oozes class, elegance and one of the most important rosés of its time. This rose was first created by Bernard de Nonancourt in 1968 at a time when making rosé was considered fanciful and in our mind remains a go-to rosé when exploring champagne, especially when pairing with foods.

Serve around 8-10 degree celsius

Rosé is such a versatile style of wine especially when you have the added bonus of light tannin to add structure and aromatic profile. This can be paired with a plethora of dishes, including; tuna tartare; grilled prawns and an Italian-style salami or even duck prosciutto.