Laurent-Perrier has been producing a Demi-Sec since the 19th century, when it was known as "Laurent-Perrier Excellent". Today it is heralded by connoisseurs for its diverse food pairing opportunities.

Deep golden yellow hue.

Rich and deep with notes of dried fruit and subtle toast.

Ample and creamy with a rich texture and sumptuous mouthfeel. Rounded flavors with hints of honey and ripe stone fruits.

Serve between 45°F and 50°F.

The richness of Demi-Sec is a wonderful complement to a wide array of desserts. Also pairs well with foie gras and blue-veined cheeses.

Chardonnay (45%), Pinot Noir (40%), Pinot Meunier (15%).

Blended from over fifty separate crus, the average vineyard rating in the blend is 94%, with approximately 10%-20% of the wine coming from reserve wines.

The general movement towards dryer wines along with the custom of drinking Champagne as an aperitif, has generalized the consumption of brut. But many wine-lovers still enjoy the softness and the gentle reminder of past pleasures provided by a Demi-Sec, especially when served with a dessert.

More than 55 crus make up the blend. Typically, Laurent-Perrier incorporates 10% to 20% of reserve wines into the blend, though some years this is higher. The second fermentation on its lees lasts at least three years. The dosage used is a liqueur made from sugar and wine from the same batch. Roughly 45 grams of this liqueur per liter are required.

Its bright, shining color is a fairly deep golden hue. Its nose is intense, with a range of aromas, such as dried fruit, almonds and hazelnuts, with grilled and toasted hints. After a little aging, these will evolve to even deeper aromas of honey and pine resin. The richness of the Demi-Sec naturally calls for sweet dessert dishes, such as pastries or chocolate, enhancing them with considerable depth.