Laurent-perrier Ultra Brut Recipe
Make Laurent-perrier Ultra Brut Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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CHAMPAGNE
Method
CHAMPAGNE
- 1
Harvesting the Grapes
Carefully harvest the Chardonnay and Pinot Noir grapes at optimal ripeness.
- 2
Crushing and Pressing
Crush the harvested grapes gently to extract the juice. Use a pneumatic press to separate the juice from the skins.
- 3
Fermentation
Add the yeast to the grape juice to start the fermentation process. Allow the juice to ferment in temperature-controlled tanks for about 2 weeks.
- 4
Malolactic Fermentation
Allow the wine to undergo malolactic fermentation to soften acidity. This process can take several weeks.
- 5
Blending
Blend the Chardonnay and Pinot Noir wines to achieve the desired flavor profile. Take care to maintain a balance of freshness and complexity.
- 6
Secondary Fermentation
Bottle the blended wine with a small amount of sugar and yeast to initiate the secondary fermentation process, which creates the bubbles.
- 7
Riddling
After secondary fermentation, place the bottles in a riddling rack to gradually turn them upside down. This process helps collect sediment in the neck of the bottle.
- 8
Disgorgement
Remove the sediment by freezing the neck of the bottle and ejecting the frozen plug of ice.
- 9
Dosage
Since Laurent-Perrier Ultra Brut is a zero-dosage champagne, no sugar is added at this stage.
- 10
Corking
Cork the bottles and secure with a wire cage. Allow the champagne to age for a minimum of 3 years before release.