{"id":6360,"date":"2021-03-22T10:35:19","date_gmt":"2021-03-22T09:35:19","guid":{"rendered":"https:\/\/www.comptoirdesmillesimes.com\/blog\/?p=6360"},"modified":"2021-07-06T14:48:00","modified_gmt":"2021-07-06T13:48:00","slug":"larmandier-bernier-guide-champagne","status":"publish","type":"post","link":"https:\/\/www.comptoirdesmillesimes.com\/blog\/en\/larmandier-bernier-guide-champagne\/","title":{"rendered":"Larmandier-Bernier: Champagne guide and vintages"},"content":{"rendered":"

Today, we're going to introduce you to one of our partner estates: the Larmandier-Bernier<\/strong>.<\/p>\n

> All the Domaines guides<\/a><\/strong><\/p><\/blockquote>\n

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History of the domain :<\/h2>\n

\u00a0\"It's by breaking the rules that champagne is born\".<\/span><\/em><\/p>\n

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Visit Larmandier family vineyard<\/strong>has existed since the French Revolution. Since 1846, Louis Larmandier<\/strong> produces champagne wines in the C\u00f4te Blanche; champagne and Cramant Nature were already well known at the beginning of the 20th century. From 1988 onwards, Pierre devoted himself to the estate and the pure expression of its terroirs. The abandonment of chemicals in 1992, biodynamic viticulture and indigenous yeasts since 1999, organic certification in 2003, and long ageing on the lees in barrels and foudres were just some of the choices he made.<\/p>\n

The 18-hectare vineyard is located on the terroirs of the C\u00f4te des Blancs: Vertus is classified Premier Cru, and Cramant, Chouilly, Oger and Avize are all classified Grands Crus. With an average age of 25 years, the vines come from massales selected by grandfathers Larmandier and Bernier, a real natural heritage that is carefully preserved. The vines are cultivated with respect for the terroir and the balance of the plant: ploughing to encourage deep rooting and keep the soil alive, biodynamic viticulture, essential oils and measured yields. The grapes are hand-picked when fully ripe, which means they will be full of flavor and complexity.<\/p>\n

The blend comprises 90% of Chardonnay and 10 % of Pinot Noir. The grapes are delicately pressed, and the entire harvest is placed in casks and tuns to allow the aromas to express themselves. Fermentation has been carried out spontaneously with indigenous yeasts since 1999. For a better extension, the wines are aged on the lees for a year, without racking or filtration: making wine before making bubbles. Bottling takes place at the end of July, at the same time as the wines are lowered into the coolness of the cellars, where the second fermentation takes place quietly. They opt for discreet dosage, because their priority has long remained the same: to let the terroir express itself. The wine is distributed in over 150,000 bottles and 75% is exported to over 50 countries.<\/p>\n

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The great vintages of Champagne Larmandier-Bernier :<\/h2>\n

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