Behind the champagne: Laurent-Perrier Ultra Brut
During the last century, Champagne Laurent-Perrier was known for its “Grand Vin Sans Sucre” – wine in its purest and most natural form. Ultra Brut was launched by the widowed Mathilde-Emilie Perrier in 1889 and was reintroduced in 1981 by Bernard de Nonancourt epitomising Laurent-Perrier’s independent spirit and innovative approach to wine making.
Producing Laurent- Perrier Ultra Brut requires considerable skill; bunch selection must be rigorous to ensure sugar levels are high and acidity is lower than usual to maintain balance in the final wine. In addition, the wine is kept for a minimum of four years (usually six) on its lees before being disgorged. Intense and complex on the nose, with citrus, white fruit and honeysuckle flavours, Laurent-Perrier Ultra Brut provides a distinctive liveliness on the palate and reveals light, floral flavours with a delicate finish.
Laurent-Perrier Ultra Brut is memorable for its crystal-clear freshness and extra-dry taste – wine in its purest and most natural form, with no added dosage (sugar). As the most versatile of Laurent-Perrier’s wines Laurent-Perrier Ultra Brut unleashes flavours from an array of dishes. Its chardonnay dominance provides a lightness and subtle balance that makes this wine the ideal partner for seafood and fish (simply prepared) oysters and foie gras.
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