Over the years, Louis Roederer has developed a unique process in Champagne for pressing its rosé champagnes. The so-called infusion not only brings out the juiciness of pinot, but also maintains its freshness. No malolactic fermentation. Aged 24% in oak barrels. Maturation takes place in bottles for four years. Another six months of storage after disgorging.

The champagne house, founded in 1776, is one of the few that has been able to maintain its independence.

The estate covers 240 hectares in the best growing areas of Champagne, Grands and Premiers Crus in the Reims Mountains, on the Côte de Blancs and in the Marne Valley.

The principles of biodynamic cultivation are increasingly being used.