BRETEAULT Competitors

Laurent-Perrier is an independent family House that was built with 4 strong convictions. These 4 convictions make Laurent-Perrier, through its Cuvées, very different from other Champagne Houses. The blend, not the vintage Blending is the real secret of Champagne region’s quality. Laurent-Perrier is the only House whose most prestigious and exacting Cuvée, Grand Siècle, is not vintage but numbered. It is a blend of 3 exceptional vintages in order to recreate the perfect year. A unique and distinctive style: freshness, elegance and purity These characteristics are present in each of the Laurent-Perrier Cuvées, always marked by aromatic complexity and exceptional breadth and length in the mouth. Chardonnay Chardonnay is the majority grape variety in all of the House’s wines, with the exception of Cuvée Rosé and Alexandra Rosé. The Chardonnay grape variety brings freshness, finesse and elegance to the blends, and makes the Laurent-Perrier style so distinct from other Houses. Innovation is essential to the quality of wines Innovation has allowed Laurent-Perrier to be the first to create ‘Cuvées de rupture’, successively Grand Siècle, ‘Cuvée d’Assemblage’, Cuvée Rosé, a maceration rosé and Ultra Brut, though this category did not exist before and most recently Blanc de Blancs Brut Nature, a champagne with no dosage. All these Cuvées are innovations in the world of champagne.

Forte de son histoire et de sa renommée, Louis Jadot incarne une Bourgogne exigeante mais accessible, technique mais lisible, locale par nature et ouverte par culture. Producteur et négociant-éleveur depuis 1859, la Maison élabore des vins du Régional au Grand Cru avec rigueur et respect du vivant. Implantées au cœur des appellations, nos 5 cuveries nous permettent de vinifier et d’élever chaque vin au plus près de son terroir. Ce dispositif garantit une approche sur mesure, adaptée à chaque cuvée et aux spécificités de chaque millésime.

Cuisine does not measure itself in terms of tradition or modernity. One must read in it the tenderness of the chef.