Since its founding in 1812, Laurent-Perrier has grown to become one of the leading champagne houses in the global market. Laurent-Perrier's continued success is deeply rooted in its determination to preserve profound traditions: This includes respect for nature and wines, a strong commitment to quality, and the building and nurturing of long-term relationships with people both within and outside the company. With this commitment to tradition and quality, Maximilien Bernardeau has been appointed Cellar Master, responsible for the wines of the Laurent-Perrier Group, thus playing a central role in continuing this success story.

Laurent-Perrier "La Cuvée" is made exclusively from the first-pressed grape juice, which forms the basis for a champagne with distinct finesse and freshness. These characteristics are achieved through extended aging in Laurent-Perrier's cellars.

"La Cuvée" is composed of more than 50% Chardonnay, 30-35% Pinot Noir, and 10-15% Meunier. After a four-year aging period, the champagne is bottled and sealed with a natural cork.

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