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Here is the famous Champagne estate: Larmandier-Bernier. Find all the most beautiful references of Champagne from this prestigious estate on Comptoir des Millésimes. This is one of our partner estates: their wines are shipped directly to our cellar following bottling at their estate. Every year, the Larmandier-Bernier Champagne House reserves for us an allocation of their finest vintages. So don't hesitate to create an email alert on Larmandier Champagne so that you can be the first to be informed of the latest arrivals.
Presentation of Larmandier-Bernier
A living earth free of chemicals, a ploughed soil that breathes, resistant old vines and efficient indigenous yeasts, grapes picked at maturity, tuns and oak barrels: Sophie and Pierre Larmandier's viticulture is more than reasoned. It is conceived as a true philosophy of good and goodness, the only one capable of transmitting the richness and liveliness of spirit of the Côte des Blancs, between Epernay and Vertus. Their natural champagnes have conquered the world.
The Larmandier family has been cultivating its vineyards since the French Revolution. From 1846, Louis Larmandier has been making Champagne wines in the "Côte Blanche". Champagne and Cramant Nature Larmandier were already famous at the beginning of the 20th century. Since 1988, Pierre has devoted himself to the estate and to the pure expression of terroirs. Abandoning chemical products since 1992, biodynamics and indigenous yeasts since 1999, organic certification in 2003, long maturing on the lees in barrels and tuns are some of Pierre's decisive choices.
18 ha located on the Côte des Blancs terroirs: Vertus classified Premier Cru and Cramant, Chouilly, Oger, Avize all classified Grands Crus. The vines, 35 years old in
The average are from massages selected by grandfathers Larmandier and Bernier, a true natural heritage carefully preserved. The vines are cultivated with respect for the terroir and the balance of the plant: ploughing to encourage deep rooting and preserve the life of the soil, biodynamics, essential oils, measured yields? Harvesting - always by hand - is done at full maturity, i.e. when the grapes have taste and complexity. 90% Chardonnay and 10% Pinot Noir.
MATURING AND AGEING
The grapes are delicately pressed, the whole harvest is put into barrels and tuns to allow the aromas to express themselves. Fermentation takes place spontaneously (indigenous yeasts since 1999). To prolong the link with the terroir, the wines are aged on the lees for almost a year, without racking or filtration: making wine before making bubbles! The wines are bottled at the end of July and immediately taken down into the coolness of the cellars where the second fermentation will take place quietly . The dosage is discreet because the priority is always the same: to let the terroir speak for itself...
150,000 bottles, 75% exported to more than 50 countries.
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