Laurent-PerrierUltra Brut Bottle (0.75L) | Naked Bottle
The Ultra Brut Laurent-Perrier is an extraordinary champagne which belongs to the Bruts Nature, Extra Bruts or Zéro Dosages category. Straight and airy, it is a sought after for its vivacity in the mouth and its fine bubbles. Its freshness and balance make it a wonderful nectar.
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At the dawn of the 1980s, the new kitchen was born: a thoughtful and minimalist kitchen. In line with this trend, Laurent-Perrier has relaunched the brut nature by creating the Ultra Brut Laurent-Perrier, a “naked” champagne. Guide ratings: Guide Bettane + Desseauve 2021: 17.5/20 RVF 2021: 15.5/20
A very pale and crystal‐bright in colour.
On the nose
Intense and complex nose. Wide aromatic range: fruit (citrus, white fruit) and floral (honeysuckle) notes. The overall gives an extreme sensation of freshness.
In the mouth
An airy and delicate wine with a surprisingly long finish. Fruity, floral and mineral notes engage in a long dialogue of flavours. A feeling of purity without austerity. Long, unsaturated finish.
The non-saturating character of the finish on the palate and its subtle balance make it the most "ecumenical" champagne in the range, a revelation of flavours, ideal from aperitif to dessert. A champagne that can be paired with caviar or seafood or even foie gras.
Serve between 8°C and 10°C.
Like all wines, champagne can be kept for varying lengths of time, depending on the type. Under optimal storage conditions, champagne can be kept for 1 to 2 years for Brut cuvées, and up to 4/5 years or even longer for vintage and prestige champagnes. Whatever happens, rest assured that you'll never be able to open your champagne too early, as the Champagne Houses only release their cuvées when they have reached perfect ripeness and are ready for immediate consumption.
Made from a slight majority of Chardonnay (55%) and Pinot Noir (45%), the Ultra Brut Laurent-Perrier is made only from wines from years of great maturity. A strict selection of grapes is made in order to keep only those with both a high degree of potential and a low acidity, which allows the wine to reach the desired balance without any dosage.
The ideal ageing period is at least four years.
