Milk Marc de Champagne Truffles are lightly dusted milk chocolate truffles with a delicious Champagne truffle centre - mixed with a little rum and the Pink Marc de Champagne Truffle Chocolates are lightly dusted pink milk chocolate truffles of milk chocolate, butter Marc de Champagne truffle centre again mixed with a little rum but with a hint of strawberry. In 1948 it was Mary-Louise's son Bernard who took over the reigns becoming Laurent-Perrier's Chairman and Chief Executive, he remained and important part of the buiness until his death in 2010. The shape of the badge on the Laurent Perrier rose bottle, dates back from Henry V and is one of the rare Pink Champagnes obtained by maceration, which gives its remarkable flavour.

Within the sophisticated confines of the happy birthday tin lies a bottle of Laurent-Perrier rose, a true embodiment of elegance and refinement. Shows fine balance, with a vibrant tanginess to the flavors of black currant, strawberry, licorice and candied ginger. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. It is one of the rare rose champagnes to be made using the maceration (skin contact) technique, which gives it the extraordinary depth and freshness that has made it the benchmark for rose champagne around the world.

Frank and with a superb freshness, this champagne presents fragrances from a wide range of red fruits (raspberry, redcurrant, strawberry, black cherry). When you come in, you can find your new favourite bottle at our tasting counter, hire glasses, flutes and chiller bins free* and pick up some ice. It was in this village, on plots named Les Plaisances and La Tour Glorieux that he founded what was later to become Laurent-Perrier. Why not have this gift personalised and make your chosen gift unique and rememberable for someone special. These cookies are needed for essential functions such as signing in, storing products in your trolley and making payments.

The timing of maceration is crucial and legend has it that the first Chef de Cave, Edouard Leclerc, slept by the tank to stop it just in time! It works perfectly at home too, with soft, creamy cheeses such as Chaource, Mussy-sur-Seine, and Langres, and with desserts such as a berry fruit salad. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. He brought innovation and a pioneering spirit to the House, and so the Laurent-Perrier style of elegance and freshness was born. Please always read the labels, warnings, and directions provided with the product before using or consuming a product.

The personal touch can make all the difference with a small message which could say anything you like. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

I can't say I am a frequent drinker of Champagne, and even less so when it comes to the Rose type but I will admit that this champagne is *delicious*. He will work with Christine Carré, Vinification Manager of the Laurent-Perrier Group, which she joined in 2000. It also goes wonderfully with foie gras canapés topped with red currants, or wafer-thin slivers of finest pata negra ham, and many other dishes, including marinated raw fish and braised guineafowl. The maceration ‑ lasting from 48 to 72 hours depending on the harvest ‑ helps the extraction of the colour and allows us to obtain unequalled aromas, revealing all the richness of the best Crus of Pinot Noir.Following his accidental death in 1887, Eugene's widow, Mathilde Emilie Perrier, took the helm and renamed the business Veuve Laurent-Perrier.

Using 100% Pinot Noir grapes which are macerated for between 48 and 72 hours to allow just the right level if colour to be extracted it's, after vinification and blending, aged for a minimum of five years. Under de Nonancourt, Laurent-Perrier were the first House to use stainless-steel vats and the first House to create both a zero dosage champagne (Ultra Brut) and a non-vintage prestige cuvée (Grand Siècle). The maceration – lasting from 48 to 72 hours – enables us to obtain the most subtile and rich expression of Pinot Noir. I would highly recommend this to be given for that special occasion or for personal use as it’s delicious.Pairing beautifully with Asian-flavoured fish, delicately spiced meats, creamy cheeses or red fruit desserts. Cuvée Rosé is 100% Pinot Noir blended from ten different Crus located mainly in the South and North areas of the Montagne de Reims including the finest Crus from the famous Côte de Bouzy Ambonnay, Bouzy, Louvois and Tours sur Marne. Laurent Perrier Cuvee Rose was created in 1968 from the boldness and unique savoir-faire of Laurent-Perrier.