Laurent-Perrier is a company renowned for its taste and consistent quality. Laurent Perrier was founded in 1812 by André Michel Pierlot, a cooper and bottler originally from Chigny-les-Roses. It was Bernard de Nonancourt who created the Laurent-Perrier style, using traditional Champagne practices while adding technical approaches to winemaking. Driven by a passion for champagne, a respect for traditional values and above all for people, Bernard de Nonancourt infused Laurent-Perrier with an independence of spirit and creative daring. He established close relationships with the winegrowers and blended innovation with tradition. He created the Laurent-Perrier style: freshness, finesse, elegance, and developed a unique range of champagnes. Each Laurent Perrier Champagne is unique, and from the Brut to the Cuvée Grand Siècle or the Cuvée Rosé, we love the Laurent Perrier Champagne range!
Technical information of laurent-Perrier
OWNER : Famille Nonancourt CELLAR MANAGER/ WINE MANAGER : Michel Fauconnet GRAND SIECLE MANAGER : Lucie Pereyre APPELLATION : Champagne WHITE VARIETIES : Chardonnay RED VARIETIES : Pinot Noir, Pinot Meunier TYPE OF SOIL : Craie VINEYARD AREA : 150 hectares HARVESTING : Manual VINIFICATION : Laurent Perrier selects grapes from the best areas of the Champagne vineyards, vinifies each batch separately and monitors the blends very closely. GRAPE PURCHASE : 1.200 hectares VINEYARD MANAGEMENT : Certified High Environmental Value PRODUCTION : 16 millions of bottle/ year
LAURENT-PERRIER, THE HISTORY
A former craftsman specialising in barrel-making and bottling, André-Michel Pierlot set up business in Tours-sur-Marne in 1812 as a Champagne merchant. He chose this charming Grand Cru village, strategically located at the convergence of three vineyards.
Marie-Louise de Nonancourt, a widow with four children, became the owner of Domaine Laurent Perrier. During the Second World War, Bernard de Nonancourt and his older brother Maurice joined the Resistance at the start of the Occupation, but unfortunately only Bernard survived. After joining Abbé Pierre in the maquis, Bernard de Nonancourt was posted to the 2nd Armoured Division. After returning from the war, Bernard de Nonancourt completed a rigorous training course in viticulture and oenology before taking up the position of Chairman and CEO in 1948. At that time, the company had around twenty employees and sold 80,000 bottles.
The Laurent Perrier Group was listed on the second market of the Paris stock exchange, and set up an organisation comprising an Executive Board and a Supervisory Board. Alexandra Pereyre and Stéphanie Meneux de Nonancourt become members of the Laurent Perrier Executive Board, under the chairmanship of Stéphane Dalyac, in office since 2014.
After joining Laurent Perrier in 1973, Michel Fauconnet became the House's third Maître de Chai, following in the footsteps of Édouard Leclerc in 1950 and Alain Terrier in 1983. In September 2019, the House welcomed Lucie Pereyre de Nonancourt, Alexandra's eldest daughter, who represents Grand Siècle around the world.
In 2023, Maximilien Bernardeau assumes the role of Cellar Master and Head of Wines for the Laurent Perrier Group, under the supervision of Michel Fauconnet.
The history of Laurent Perrier is inextricably linked with that of gastronomy. As early as the 1950s, the House developed a range of champagnes based on freshness, elegance and purity, designed to be the perfect complement to French cuisine, whether as an aperitif or throughout the meal. Since then, Laurent Perrier has continued to accompany the world's leading chefs and enhance their creations.
Since the 1980s, the Champagne region has been actively committed to developing measures to protect the environment. Today, the Champagne industry has set itself the goal of achieving 100% certification of its vineyards by 2030, focusing on three key areas.
In February 2018, the Laurent Perrier Group obtained Viticulture Durable en Champagne (VDC) and Haute Valeur Environnementale (HVE) certification for all its plots, in line with its environmental strategy for the vineyard.
The Laurent Perrier Group manages its waste production, whether from wine production or product packaging, with an emphasis on recycling. In addition, Laurent Perrier strives to reduce its consumption of water, electricity and gas at its production site.
QUALITY OF PEOPLE, QUALITY OF WINE
BERNARD DE NONANCOURT - 1948
THE IDENTITY OF LAURENT-PERRIER
Bernard de Nonancourt established Laurent Perrier's characteristic aesthetic of freshness, elegance and purity. He achieved this vision by respecting the traditions of the Champagne region while encouraging the exploration of new techniques. This approach has resulted in a remarkable collection of wines, each with its own history and unique personality. Laurent Perrier is renowned for its unrivalled taste and consistency of quality throughout each cuvée.
FROM VINES TO THE CELLAR
In the late 1970s, Laurent Perrier was one of the first Champagne Houses to opt for stainless steel vats. By controlling the first fermentation at low temperature, these vats preserved the wine's freshness while retaining its complex aromas, contributing to the House's signature style of freshness, elegance and purity. As part of his ambitious vision for Laurent Perrier, Bernard de Nonancourt oversaw the construction of the first temperature-controlled vat room.
From 1983 to 2004, Alain Terrier, Cellar Master, refined the art of blending, remaining true to Laurent Perrier's characteristic commitment to excellence. He carefully selects grapes from the best vineyards in Champagne, vinifies each batch separately and rigorously supervises the blends. This parcel-based vinification method has become the hallmark of the House, where each vineyard plot offers a rich variety of aromas, terroirs and styles for the Chef de Cave to blend.
FROM THE CELLAR TO THE BOTTLE
Since the 1950s, Laurent-Perrier has created renowned Coteaux Champenois, perfecting its mastery of vinification and aromatic extraction. In 1968, this expertise gave birth to the Cuvée Rosé, thanks to the quality supply of Pinot Noir grapes and the technical method of maceration. Once harvested, the grapes are destemmed and placed in a maceration vat. In this vat, the juice macerates with the grape skins for 48 to 72 hours to bring out the aromatic expression. The juice is then run off (separated from the skins), fermented and vinified in a separate vat.
At Laurent-Perrier, the art of winemaking is based on the meticulous selection of press juices, focusing mainly on the two emblematic grape varieties of Champagne, Chardonnay and Pinot Noir. A choice is made from the clear wines from the 319 villages of the AOC Champagne appellation, including 17 Grands Crus and 44 Premiers Crus, for the final composition.
To carry out these processes, the quality of the grapes is imperative. That's why a long-standing partnership, often handed down from generation to generation, with local winemakers is of crucial importance.
Champagne Laurent Perrier "Alexandra" Rosé, renowned for its renowned non-vintage rosé champagne, has decided to raise its standards even higher by creating a prestige vintage rosé champagne. Alexandra Rosé, a rare and highly prized wine, is the result of a meticulous selection of the best plots, offering an exceptional marriage of Pinot Noir and Chardonnay Grands Crus.
The colour is a deep blood orange, with extremely fine, persistent bubbles. On the nose, this wine reveals aromatic complexity, characterised by nuances of red fruit, notably crushed strawberries. On the palate, this wine is rich and warm, with red fruit flavours and a finish marked by notes of bitter orange.
Champagne Laurent Perrier "Grand Siècle" is the fruit of three exceptional vintages, selected for their perfect harmony from the rare years favoured by Laurent-Perrier. A predominance of Chardonnay, subtly complemented by Pinot Noir from no fewer than 11 Grands Crus, chosen from the 319 Crus of the Champagne region.
When an exceptional year translates into a great champagne, it reveals a deep aromatic intensity and complexity that has developed, while maintaining its freshness and acidity over time. This unique combination gives it a remarkable capacity for ageing.
Champagne Laurent Perrier "Blanc de Blanc Nature", excelling in the art of vinifying Chardonnay, a rare and demanding grape variety, unveils its first 100% Chardonnay champagne, with no added sugar. Produced in a year when the grapes are naturally ripe and have the right sugar content, Blanc de Blancs Brut Nature is an exceptional wine.
This wine has a white colour and a fine, long-lasting effervescence. On the nose, it has a mineral character with hints of citrus fruit. On the palate, after a lively attack, this wine has a perfectly balanced presence, finishing on a very fresh note of lemon.