Laurent-Perrier makes its rosé the way a small grower might, not the way a house selling several million bottles a year normally would: by macerating whole Pinot Noir grapes in tank for two to three days before pressing, rather than blending in a splash of still red wine.
Still family-controlled
The de Nonancourt family took over a small, near-dormant house after the Second World War and built it into one of the larger independent Champagne producers. It remains under family control today through the Pereyre de Nonancourt generation, even though the company has traded on the Paris stock exchange since 1999. That independence is unusual at this scale; most houses this size now sit inside a luxury group.
Cuvée Rosé and the house style
Cuvée Rosé, launched in 1968 in its distinctive rounded bottle, is the clearest expression of the maceration method: pale coral in colour, dry, and driven by red berry fruit rather than the confected strawberry note blended rosé often shows. The wider range leans on Chardonnay for freshness, from the entry-level La Cuvée through to Grand Siècle, the prestige blend assembled from several outstanding vintages rather than a single year.
FAQ
Why is the rosé made differently?
Maceration extracts colour and flavour directly from Pinot Noir skins over a few days, rather than blending a little red wine into white base wine. It is more labour-intensive and normally the preserve of small growers, which makes Laurent-Perrier unusual for a house of its size.
Is Laurent-Perrier still family-owned?
Yes. The de Nonancourt family holds a controlling stake and runs the house, despite its shares trading publicly since 1999.
What is Grand Siècle?
The prestige cuvée, blended from the best years of several vintages rather than declared from a single harvest, aiming for a consistent idea of an exceptional Champagne rather than one specific year.