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Laurent Perrier was founded in 1812 and is still a family run organization, making it the largest family run champagne house. Chardonnay is the dominant grape variety in the Brut NV and its proportion is unusually high for a non–vintage champagne blend – being double the average and made of wines from more than 55 crus or villages. The nose is fresh and delicate, showing good complexity with its hints of citrus and white fruit.
In opting to blend its Brut champagne with a majority of Chardonnay, the rarest grape variety in the Champagne region, Laurent-Perrier was expressing its difference and asserting the signature 'House' style of freshness, lightness, and elegance.
It was during the 1950s that Laurent-Perrier, a trail-blazer in this respect, decided to install stainless steel tanks for its wines. When the first fermentation is carried out at low temperature, stainless steel tanks help the must to retain its freshness and preserve the complexity of its aromas. The tanks were a major contributor in forging the House style. Pioneering Laurent-Perrier Brut became a genuine champagne for the aperitif.
50% Chardonnay (a particularly high proportion), 35% Pinot Noir, 15% Pinot Meunier.
Over 55 crus, rated an average 94% are used to make it. Up to 20% of set-aside wine is also sometimes included to guarantee the quality and regularity of the Laurent-Perrier style.
Laurent-Perrier selects the grapes used to make its Brut with special care. They are harvested manually and only the best of the press-juices are selected.
Vinification & ageing
Laurent-Perrier Brut is the leading ambassador of House know-how. The quality of the blend ensures the purity and finesse of Laurent-Perrier Brut. The high proportion of Chardonnay in the blend gives the wine an ethereal, extreme freshness. The characteristic stamp of the white grape combines perfectly with the flavourful fruit of the two pinot cépages.
Ideal cellar-ageing time. The 75cl bottle of Laurent-Perrier Brut is cellar-aged for a minimum three years, whereas by law, only 18 months is required. Magnums are aged 4-5 years. This ageing process naturally gives the wine balance and freshness, after which it is topped up with a small amount of dosage. Before they are shipped, the bottles are rested for several months longer.
The perfect champagne for the aperitif and starters.
Fresh, pure, elegant, Laurent-Perrier Brut was instrumental in converting the world to champagne as an aperitif.
The citrus and stone fruit notes of bush peaches, together with its own remarkable balance sustained by a subtle bead, mean it can pair with the most delicate foods: fish and seafood such as a clam chowder, and dishes made using white meat or poultry, such as a rabbit terrine, or poule au pot.
It should be served between 8°C and 10°C, in tulip glasses rather than flutes, to savour the full benefit of the sense experience it offers.