Laurent-Perrier La Cuvée Brut Champagne Laurent-Perrier La Cuvée Brut Champagne

This fresh and bright Champagne is a blend of Chardonnay (over 50%), Pinot Noir (30% to 35%), Meunier (10% to 15%), and reserve wines. It’s aged for around 4 years in the cellars.

About Laurent-Perrier La Cuvée Brut Champagne

André-Michel Pierlot was a former cooper and bottler when he settled in the village of Tours-sur-Marne in 1812 to work as a wine merchant. He was succeeded by his son Alphonse, who bequeathed the House to his cellar master, Eugène Laurent. After Laurent’s death in 1887, his widow Mathilde Emilie Perrier became the steward and combined the two family names. Under her leadership, the business saw considerable development. Unfortunately, her daughter Eugénie-Hortense Laurent was forced to sell the estate during the economic crisis between the Wars.

Bernard de Nonancourt was at the helm from 1948 until his death in 2010, ushering in a new era for the business. Today, Bernard’s 2 daughters, Alexandra Pereyre de Nonancourt and Stéphanie Meneux de Nonancourt spearhead the operation. Michel Fauconnet, Laurent-Perrier’s third Cellar Master, continues to shepherd the family legacy forward. “I have spent my entire career at this House and share its passion for champagne, and its values of exacting standards and perfectionism,” says Fauconnet.

Bernard de Nonancourt is credited with creating the signature Laurent-Perrier style of Champagne that blends tradition with innovation. La Cuvée is a blend that is crafted with the following varietals: Chardonnay (over 50%), Pinot Noir (30% to 35%), Meunier (10% to 15%), and reserve wines. It’s aged for around 4 years in the cellar. The fresh and bright Champagne is perfect as an aperitif, but pairs well with poultry and fish as well.

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About Champagne

Champagne has been associated with royalties since the 17th century, still maintaining its glorious reputation.

The French take Champagne seriously, so coming from the Champagne region of France isn’t the only requirement that keeps this drink from being “just sparkling wine.” The rules of the appellation require specific vineyard practices, particular types of grapes, specific pressing methods, and secondary fermentation of wine.