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

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

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