Ultra Brut

This champagne pairs exceptionally well with a variety of dishes. It is perfect as an aperitif and complements fish, sushi, seafood, Pata Negra ham, and young Parmesan cheese. A particularly recommended pairing by chef Christian Le Squer is oysters with salted butter and lemon confit.

The grapes used for Laurent-Perrier Brut Ultra are sourced from over a dozen crus selected for their low acid and high sugar content, which is crucial for producing a wine with no added dosage. The vineyards are managed with a focus on achieving the perfect balance between maturity and acidity.

Laurent-Perrier Brut Ultra is aged for six years before release. This extended ageing period contributes to its depth and complexity, and the wine is ready to drink upon release, with a maturation potential of 2 to 4 years​.

Laurent-Perrier utilizes the traditional méthode champenoise for producing Brut Ultra. The wine is aged for a minimum of four years on the lees, allowing for the development of its complex aromas and flavors. The final product contains a residual sugar level of about 1 gram per liter, achieved through the vinification process without any added sugar.

Established in 1812 Champagne Laurent-Perrier has a long tradition of innovation in Champagne and can be credited with many of the ideas that have defined Champagne production since the mid 20th century. Laurent-Perrier was among the first to introduce stainless steel fermentation tanks to the region in the 1950s resurrected the non-dosage Champagne category with the introduction of Ultra Brut in 1981 and sparked the revival of non-vintage rosé Champagne in 1968 despite the opinion of other producers that non-vintage rosés were not to be taken seriously. Today Laurent Perrier's iconic Cuvée Rosé remains the benchmark for non-vintage rosé champagne. Laurent-Perrier has become one of the international leaders in Champagne based entirely on the quality of the wines and core values as a company. Laurent-Perrier is still a family-controlled business and makes nothing other than champagne. The house prides itself on quality and consistency attributable to having only 3 chefs de caves since 1949. Laurent-Perrier's house style emphasizes freshness elegance and finesse across its entire range of champagnes. None of the wines are aged in oak and Laurent-Perrier makes fewer single-vintage wines than many other houses. The art of blending - not just of grapes but of years as well - is fundamental to champagne. At Laurent-Perrier even our prestige cuvée Grand Siècle is never a single vintage wine but always a blend of three complementary vintage years essentially creating the perfect year.