This truly unique Champagne is made without the addition of any sugar. Laurent-Perrier was well known for its Grand Vin sans Sucre in the 19th Century and is now one of the last Champagne houses to still produce a Champagne of this type.

Limpid, bright yellow with a fine bead.

Intense and forward, with citrus and honeysuckle notes and a unique mineral component, oftentimes likened to a fresh sea breeze.

Surprising depth and power, with a purity and concentration of flavor all its own. Amazingly well balanced and absolutely bone dry.

Serve between 45°F and 50°F.

A very versatile Champagne, Laurent-Perrier Ultra Brut matches well with everything from fresh goat cheese to sushi. The classic and unparalleled food pairing is with oysters.

Chardonnay (55%), Pinot Noir (45%).

Grapes are selected for this Champagne from 15 specially designated parcels averaging 97% on the quality scale.

Laurent-Perrier Ultra Brut is Champagne in its most natural form. In 1980, Laurent-Perrier reintroduced the traditional Champagne concept of brut nature, a non-dosage Champagne that requires considerable know-how to the craft. Its style appeals to a growing number of wine lovers who discover with it many new ways of pairing food with Champagne.

With nearly equal parts of Chardonnay and Pinot Noir, Ultra Brut is made exclusively with grapes from very ripe harvests. Selection is rigorous to ensure that only grapes with both high sugar levels and low acidity are used.  This is essential as there is no dosage added. The second fermentation on yeast lasts at least four years.

Laurent-Perrier Ultra Brut's delicate finish leaves the palate fresh, while its subtle balance makes it a remarkably versatile wine. Its capacity to bring out flavors in food makes it ideal as an aperitif or paired with dessert. This Champagne also pairs well with caviar, foie gras or even a cigar at the end of a meal!