Laurent Perrier La Cuvee Brut Champagne

Laurent Perrier La Cuvee Brut Champagne


On the palate mellowness, finesse and freshness combine

NAME OF WINE: La Cuvee Brut
ABV: 12%

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NAME OF WINE: La Cuvee Brut



ABV: 12%

NAME OF VIGNERON: Michel Fauconnet

LOCATION: Tours-sur-Marne, Champagne

GRAPE/BLEND: 50% Chardonnay, 35% Pinot Noir, 15% Pinot Meunier

ALLERGENS (EGGS AND/OR MILK): No allergens used

TASTING NOTE: A delicate pale gold colour. Floral notes come together in harmony with those of citrus and stone fruit on the nose and on the palate mellowness, finesse and freshness combine.

(LOCAL) FOOD RECOMMENDATION: seafood such as clam chowder, or white meat dishes such as rabbit terrine or poule au pot.

SHORT HISTORY: The House of Laurent-Perrier was founded in 1812 by André Michel Pierlot and took the name Vve Laurent-Perrier when Mathilde Emilie Perrier, the widow of Eugène Laurent, combined the two family names after she decided to expand the business. Eugénie Hortense Laurent, her daughter, inherited the House in 1925 and sold it to Marie-Louise Lanson de Nonancourt in 1939. In 1945, Bernard de Nonancourt began an apprenticeship, learning every aspect of winemaking from vine to cellar, before his appointment as Chairman and Chief Executive. Fired by a passion for champagne, a respect for traditional values and for people, Bernard de Nonancourt inspired Laurent-Perrier with his independent spirit and creative audacity, establishing working relationships with the grape growers and cleverly combining innovation and tradition.

(MICRO)CLIMATE: The vineyards benefit from moderate oceanic climate and a continental climate gradient.

TERROIR: Over 55 Crus are used to make this wine. Vines are located in the best terroirs of Bouzy, Tours-sur- Marne, and Ambonnay. The village of Tours-sur-Marne is ideally situated at the crossroads of the three main wine growing areas of the Marne département: the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs. It is also part of the 17 Champagne villages ranking in the prestigious ‘Grand Cru’ area. The land is a combination of Campanian chalk, limestone, gravel, clay and marl


  •   Hand harvested.

  •   Only best of press juices are selected.

  •   Fermented in stainless steel tanks

  •   Controlled ferment initially at low temperatures to preserve the freshness of the wine and the complexity of

    the aromas

  •   Up to 20% of reserve wine is sometimes included to guarantee the quality and regularity of the style.

  •   Méthode Champenoise

  •   Bottles are aged for at least three years.

  •   After this point, the bottles are disgorged and topped up with a small amount of dosage.

  •   Rested for several months before shipment