The general movement towards dryer wines along with the custom of drinking Champagne as an aperitif, has generalized the consumption of brut. But many wine-lovers still enjoy the softness and the gentle reminder of past pleasures provided by a Demi-Sec, especially when served with a dessert.
More than 55 crus make up the blend. Typically, Laurent-Perrier incorporates 10% to 20% of reserve wines into the blend, though some years this is higher. The second fermentation on its lees lasts at least three years. The dosage used is a liqueur made from sugar and wine from the same batch. Roughly 45 grams of this liqueur per liter are required.
Its bright, shining color is a fairly deep golden hue. Its nose is intense, with a range of aromas, such as dried fruit, almonds and hazelnuts, with grilled and toasted hints. After a little aging, these will evolve to even deeper aromas of honey and pine resin. The richness of the Demi-Sec naturally calls for sweet dessert dishes, such as pastries or chocolate, enhancing them with considerable depth.
Critical AcclaimAll Vintages
Established in 1812, Champagne Laurent-Perrier has a long tradition of innovation in Champagne and can be credited with many of the ideas that have defined Champagne production since the mid 20th century. Laurent-Perrier was among the first to introduce stainless steel fermentation tanks to the region in the 1950s, resurrected the non-dosage Champagne category with the introduction of Ultra Brut in 1981, and sparked the revival of non-vintage rosé Champagne in 1968 despite the opinion of other producers that non-vintage rosés were not to be taken seriously. Today, Laurent Perrier's iconic Cuvée Rosé remains the benchmark for non-vintage rosé champagne.
Laurent-Perrier has become one of the international leaders in Champagne based entirely on the quality of the wines and core values as a company. Laurent-Perrier is still a family-controlled business and makes nothing other than champagne. The house prides itself on quality and consistency, attributable to having only 3 chefs de caves since 1949.
Laurent-Perrier's house style emphasizes freshness, elegance, and finesse across its entire range of champagnes. None of the wines are aged in oak, and Laurent-Perrier makes fewer single-vintage wines than many other houses. The art of blending - not just of grapes but of years, as well - is fundamental to champagne. At Laurent-Perrier, even our prestige cuvée Grand Siècle is never a single vintage wine, but always a blend of three complementary vintage years, essentially "creating" the perfect year.