Rosé Champagnes are getting more and more popular, as some remarkable cuvées of outstanding quality have being produced by a number of prestigious Champagne houses. Two different methods exist to produce Champagne Rosé. The first and more rapid, is the simplest and cheapest option and consists of blending a small percentage of locally produced red wine to the original white wine prior to the first bottling operation. Very few, more serious and dedicated Champagne houses such as Laurent Perrier continue with the traditional and more time consuming method of leaving the skin of the Pinot Noir and Pinot Meunier grapes to macerate with the juice for a day or so. This will give a very pale pink colour to the Champagne.