Champagne Laurent-Perrier

Laurent-Perrier, nestled in Tours-sur-Marne, France, is a historic Champagne house that dates back to the early 1800s.

Over the centuries, it has grown into one of the industry's most renowned names and largest producers by volume. The de Nonancourt family, who largely owns the brand, continues to be recognized for their inventive winemaking techniques, crafting elegant Champagnes that honor their rich legacy.

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What is Laurent-Perrier?


Laurent-Perrier is a Champagne collection defined by purity, finesse, and a fresh, light profile.

Its core bottlings include the flagship non-vintage brut, now called Laurent-Perrier La Cuvée; vintage Champagnes from standout years; the well-known Cuvée Rosé; and the multi-vintage Grand Siècle blend.

FAQs


  • When was Laurent-Perrier founded and by whom?

    Laurent-Perrier was founded in 1812 by André-Michel Pierlot, marking over two centuries of winemaking.

  • Who owns Laurent-Perrier?

    The house is predominantly owned by the de Nonancourt family, helping preserve its traditions and quality.

  • Where is Laurent-Perrier located?

    In Tours-sur-Marne, Champagne, France—one of the region’s historic Grand Cru villages.

  • What does “Brut” mean on a Champagne label?

    Brut indicates a dry Champagne with low sugar (typically under 12 g/L), resulting in a crisp taste.

  • What defines Laurent-Perrier Ultra Brut?

    Ultra Brut is a zero-dosage (Brut Nature) Champagne, offering a very dry profile. First released in 1981, it helped revive the no-dosage style.

  • Does Laurent-Perrier offer vintage Champagne?

    Yes. Laurent-Perrier releases vintage (Millésimé) Champagnes in standout years, aged longer to express a single harvest's character.

  • What is the Grand Siècle blend?

    Grand Siècle is a multi-vintage cuvée that combines wines from three exceptional years to achieve greater complexity and balance than a single vintage could provide.

  • How is Laurent-Perrier Cuvée Rosé made?

    It is crafted from 100% Pinot Noir using the saignée method, where the juice macerates with the grape skins to achieve its salmon-pink color and expressive red-fruit aromas.

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