Remained the property of the same family since its founding in Reims in 1776, M. Dubois and his son, Louis Roederer is now one of the few Champagne houses still independent. In 1833, Louis Roederer inherited the house and decided to expand the vineyard. It is mainly the Cristal cuvée that contributed historically to the fame of this house. The history of Cristal, the first prestige cuvée in the history of champagne began in 1876 when Tsar Alexander II demanded a distinctive sign on his bottles of champagne, to make the imperial champagne easily recognizable by Tsar and the court. Thus was born a crystal bottle with a flat bottom, the shape and transparency are perpetuated today. Following the Russian Revolution of October 1917 Roederer Cristal has seen an eclipse before being reborn in 1924. This Cuvée, is still today, the jewel of the Roederer House.
The house was managed by Frédérique Rouzaud, the grandson of Camille and Léon Olry Roederer, who owned the house from the 1920s onwards since 2006 ; now it is his son Frédérique Rouzaud, the 6th generation of the family at the head of this house which owns now 250 hectares, composed of 420 plots and located essentially in premiers and grand crus: an exceptional wine heritage, which provides 100% of the house's needs (it does not buy grapes). To respect this great diversity of terroirs, the vinifications are fragmented. The wines are very regular and always of a high quality.
The vineyards are tended to according to a number of principals that'll put them in the best possible place for the future: organic, biodynamic... Since 2021, more than half of the vines (135 hectares) have been certified organic.

This rosé cuvée is aged for four years on lees, developing texture and lactic notes. Following disgorging, the wine rests for a further six months, allowing the “liqueur de tirage” (a syrupy mix of wine, sugar and yeast that prompts a second fermentation) which is added at this stage, to perfectly integrate with the wine. In tasting, opening fruity aromas give way to subtle floral notes with more intense punches of citrus zest, spice and cacao – the latter two a result of ageing in wood.