Made only from vintages with the highest level of maturity, the grapes are sorted to retain only those with the optimum natural sugar levels, and the lowest acidity. The wine is aged after the second fermentation for at least four years before disgorged. Unlike other champagnes, Laurent-Perrier Ultra Brut has no ‘dosage’ whatsoever and with no sugar being added after disgorging it results in a totally dry champagne. The Blend is made from 15 principal villages with an average rating of 97% on the échelle des crus.