Introduced in 1981, Laurent-Perrier Ultra Brut was inspired by the zero-dosage Champagnes made by the House in the late 19th century. Ultra Brut is made without the addition of sugar, yielding the purest expression of the terroir of Champagne. Grapes are sourced from 12 crus with an average rating of 97%. Bunch selection is rigorous to ensure that only grapes with high sugar levels and low acidity are retained. The blend is 55% Chardonnay, 45% Pinot Noir. After primary fermentation and blending, the base wine is bottled. Instead of adding sugar in the liqueur de tirage, unfermented must is used to trigger secondary fermentation. Ultra Brut is aged on its lees for a minimum of six years prior to disgorging. With no dosage, Ultra Brut finishes with under 3 g/L of residual sugar. The freshness and minerality of Ultra Brut match well with seafood in simple preparations. Raw oysters, caviar, and sushi pair particularly well.
