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Never before, most coveted champagne. Over the years, Louis Roederer has developed a unique method for the production of its rosé champagnes. This process, referred to by Roederer as the “infusion” technique, allows the winemaking team to extract the juicy, ripe character of the pinot noirs whilst preserving their exceptional freshness. A small amount of chardonnay juice is added to the pinot noir maceration which then ferment together and integrate harmoniously.
Paired with dark chocolate, slathered with creamy salted caramel and pure passionfruit essence and a delicate spray of edible gold dust... someone is in for a rare treat.
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