Celebrated winemaker Laurent Mingaud employs Champagne's methode traditionnelle to craft his famous Limoux fizz, giving you mouthfuls of tiny bubbles - just like top Champagne. After perfecting his famed sparkling white, Laurent wanted to make a rose, but appellation laws would not allow it. Undaunted, he petitioned the authorities to allow this juicy, pioneering pink - and voila! Here it is. To craft this delicate, salmon-pink rose, Laurent gently presses a portion of perfectly ripe Pinot Noir, leaving it in contact with the skins for a few hours to capture the lovely colour and appealing raspberry fruit. Chardonnay and Chenin add body and character to this gorgeous pink.