NV Cuvée Rosé Brut, Laurent Perrier
(6x75cl)
| Product Code: | 131161NV |
| Description: | NV Cuvée Rosé Brut, Laurent Perrier |
| Case Size: | 6x75cl |
| Producer: | Laurent Perrier |
| Region: | Champagne |
| Country: | France |
| Alc. By Vol.: | 12 |
Other Vintages
| NV Cuvée Rosé Brut, Laurent Perrier |
Grape Varieties
| 100% | Pinot Noir |
Food Matching Note:
Makes a wonderful summer aperitif, it is also excellent with sushi or fruity summer puddings.
Tasting Note:
Pale cherry-red in colour with a rich blackcurrant and raspberry nose. The palate is elegant and lengthy, with soft, consistent bubbles, ripe red fruits such as raspberries and strawberries, and a clean, soft finish with a creamy texture.
'Funky' Tasting Note:
Pale cherry-red with a rich raspberry nose, elegant strawberry fruits and a soft finish with a creamy texture.
Vinification Note:
The grapes are gently pressed immediately upon reception at the winery. The first pressing, known as the "cuvée", yields a very high quality must. The second pressing is known as the "taille", most quality champagne houses do not use the second pressing. During fermentation, the wine is run off from the vat after the juice has picked up a pink colour from maceration with the black grape skins. Blending consists of creating the different "cuvées" that make up the House's range of champagnes. A characteristic and consistent style is achieved by blending wines from different harvests. After bottling at the end of winter, the still wine slowly becomes sparkling due to the combined action of a mixture of sugar and yeast added to the wine just before bottling.
Detailed Vinification Note:
The grapes are gently pressed immediately upon reception at the winery. The first pressing, known as the "cuvée", yields a very high quality must. The second pressing is known as the "taille", most quality champagne houses do not use the second pressing. During fermentation, the wine is run off from the vat after the juice has picked up a pink colour from maceration with the black grape skins. The alcoholic fermentation - the transformation of sugar into alcohol - takes place first and is immediately followed by the malolactic fermentation which reduces any possible excessive acidity in the wine. While this is a perfectly natural process, it is not easily controlled. What the wines lose in acidity, they gain in suppleness. Blending consists of creating the different "cuvées" that make up the House's range of champagnes. A characteristic and consistent style is achieved by blending wines from different harvests. After bottling at the end of winter, the still wine slowly becomes sparkling due to the combined action of a mixture of sugar and yeast added to the wine just before bottling. The bottles are then stacked "sur lattes" (on slats) on their sides in the deep cool cellars of Champagne with a constant natural temperature of 11°. A second and much slower fermentation will then take place within the sealed bottles. The longer this fermentation is allowed, the finer and more persistent will be the bubbles. During the second fermentation in the bottle, as the yeast cells die, they will form a sediment, known as "lies" (lees). They cloud the wine, and are often so fine that they precipitate with difficulty. Special bottle racks (pupitres) were thus created to solve this problem, but workers were needed to manipulate the bottles: it takes time and practice to learn the effective "coup de poignet" (twist of the wrist). The sediments are loosened and released from the inner surface of the bottle with a double rotation first to the left and then to the right. The bottle are increasingly tilted (neck down) over the course of the riddling thanks to the "pupitre", thus the lees are brought to the neck of the bottle. The "riddlers" are kept busy for three months and each of them may manipulate up to 60,000 bottles per day. Machines now exist to do the worker's job... but many champagne houses still carry out this operation by hand. Disgorgement takes place only several weeks before delivery. After the necks have been frozen, trapping the sediments in a chunk of ice, the bottles are opened and the sediments are expelled with the ice by the pressure in the bottle. A small amount of still Champagne wine and cane sugar is then added to fill the bottle. At most houses the "dosage" is 0.75% for the "bruts" - vintage and non-vintage, and 5% for the "demi-sec". The tendency nowadays is for lighter and lighter dosages. The law obliges the Houses to age their non-vintage champagnes for one year in bottle, in contact with the lees, prior to disgorgement. This period is extended to three years in the case of vintage champagnes.