Champagne Réserve Louis Laurent NV
Champagne Réserve Louis Laurent NV is a sparkling wine from the renowned Champagne region in northeastern France. Produced by Louis Laurent, this Brut Réserve is crafted with a sugar content of 12.0 grams per liter and an alcohol volume of 12%.
Located approximately 150 kilometers east of Paris, Champagne represents the northernmost limit for commercial viticulture in France. The region's climate is shaped by both oceanic and continental influences, providing cool conditions that allow the grapes to ripen slowly while maintaining high natural acidity. The defining feature of the terroir is its porous chalk, limestone, and marl soil. This unique composition acts as a water reservoir during dry periods, drains excess water, and reflects the sun's warmth back onto the vines. In 2015, the vineyards, wine houses, and historic cellars of the area were recognized as a UNESCO World Heritage site.
As dictated by the strict regulations of the appellation, this wine is produced using the traditional method, known as méthode champenoise, where the secondary fermentation takes place entirely within the bottle. The production in this historic region relies primarily on three grape varieties: Pinot Noir, Chardonnay, and Pinot Meunier. These grapes are cultivated across various sub-regions, such as Montagne de Reims, Vallée de la Marne, Côte des Blancs, and Côte des Bar, depending on the specific local microclimates.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Champagne
Champagne in northern France gave its name to the world's most famous sparkling wine. As early as the 17th century, Benedictine monks such as Dom Pérignon refined the area's winemaking. Today the wine is made by bottle fermentation from Chardonnay, Pinot Noir and Pinot Meunier. The cool, chalky subsoil gives high acidity and finesse, which form the foundation of champagne's elegance and long ageing.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
We will help you throughout the journey. Here you can read our guide on how to treat the wine. If you have any questions, you are always welcome to write or call us.
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