Champagne LARMANDIER BERNIER

Pierre Larmandier dans les chais du Champagne Larmandier BernierServed by Michel Bras in Laguiole or La Tour d'Argent in Paris, these very great wines which are the Champagne LARMANDIER-BERNIER are a reference for great sommeliers.

Located in Vertus, on the prestigious Côte des Blancs, in the heart of historic Champagne, the 16 hectares vineyard with recognized appellations (Vertus classed Premier Cru and Cra...

Pierre Larmandier dans les chais du Champagne Larmandier BernierServed by Michel Bras in Laguiole or La Tour d'Argent in Paris, these very great wines which are the Champagne LARMANDIER-BERNIER are a reference for great sommeliers.

Located in Vertus, on the prestigious Côte des Blancs, in the heart of historic Champagne, the 16 hectares vineyard with recognized appellations (Vertus classed Premier Cru and Cramant, Chouilly, Oger, Avize, all classified Grand Cru) Reputation now global.

As with all great wines, the creation of a great champagne begins in the vineyard. The Larmandiers have well understood this by setting up an elite viticulture for twenty years now.

The estate did not choose the way of the facility (many champagnes are sold on their own PDO!) But that of an intelligent cultivation of the vine, in search of wines that express their terroirs.

At the beginning of the 2000s, following an awareness during visits of great winemakers in Alsace and Burgundy, the Larmandiers decided to convert their domain to Biodynamics in order to understand the vine as a whole.

The vines are cultivated with respect for the terroir (plowing to encourage deep rooting and preserve the life of the soil) with particular attention to the balances of the plant throughout the crop year. Still in order to promote microbial life and limit the asphyxiation of its soils, the field practices a controlled grassing, a practice very uncommon in Champagne.

The grape variety is 85% Chardonnay and 15% Pinot Noir (to develop notament their "rosé").

The winemaking is the logical continuation of the philosophy of the field, the most natural possible: The grapes are harvested by hand and carried in a pneumatic press. This type of press allows a very gentle pressing of the grapes in order to extract the purest juice.

Each vintage is vinified separately. For vinification and breeding, the Larmandiers try to choose the best match between the terroir and the container; vinification in thermoregulated stainless steel vats and then rearing in barrels or casks. Alcoholic fermentation occurs naturally with the native yeasts present on grape pruin, which is a very uncommon practice in Champagne (today, 99% of the Champagnes are made from commercial yeasts, ie selected and multiplied in laboratory). No filtration at the time of bottling either.

Pierre Larmandier: "A great wine is necessarily linked to a great terroir, yeasts are an essential element of this terroir"

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Champagne LARMANDIER BERNIER

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