Vieille Vigne du Levant
Les Chemins d’Avize
Rosé de Saignée
Terre de Vertus
Allowing the terroir to express itself
Practices that respect the Terroir: ploughing, so that the vines can put down deeper roots, and to preserve the life of the soils; the use of biodynamic viticulture since 1999 (BIO certification since 2003); reasonable yields; and an average age of 35 for the vines coming from massal selections made by the Larmandier and Bernier grand-fathers. A genuine natural heritage, carefully preserved by the estate. When maximum ripeness has been achieved, the grapes are picked by hand, pressed gently and the fermentation takes place spontaneously (use of indigenous yeasts since 1999) in Stockinger casks and vats. The wines are matured on the lees until the end of July and then bottled with no filtering or fining. After that, the bottles wait patiently, for many years, in the estate’s cellars dug out of the chalk. The dosage is discreet, as the priority is always the same: to allow the Terroir to speak for itself…
Preservation of the estate’s vieilles vignes, zero pesticide.
Indigenous yeasts and prolonged maturation on the lees (11 months) in casks and wooden vats.
A minimum of intervention
Pure wines: no filtering, no fining.
Critically Acclaimed Wines
Great connoisseurs around the world appreciate the wines of the Larmandier-Bernier estate and say so in their newspapers, magazines, guides and on their websites. Here’s a selection…
12 April 2021
93 | Larmandier-Bernier 2013 Champagne 1er Cru Terre de Vertus Non Dose Blanc de Blancs This is the estate’s signature wine, a selection from two midslope vineyards in Vertus, biodynamically grown, spontaneously fermented in oak casks—a naked chardonnay from the Côte des Blancs. It tastes like an oyster pulled from the cold ocean—salt, flesh and […]
18 December 2020
The Guardian – by Fiona Becket I don’t know if you’ve noticed, but there’s always a trend in food and drink books, be that veganism, baking or books about gin. This winter’s big idea seems to be “flavour”, and it applies to both food and wine. There are, for instance, two new books on wine […]
3 November 2020
A challenge for English sparkling wine reprised. Five years ago I took part in a blind comparison of six English sparkling wines and six champagnes, all hand-picked by publishers and restaurateurs, the Noble Rot team. The shock result then was that on the basis of the total scores of 13 tasters, some of them French, […]
1 October 2020
19 June 2020
The crafting of champagne has long been dominated by large French conglomerates. So when a band of grower-producers decided to disrupt the centuries-old méthode traditionnelle, the sparkles really flew. As the waiter in the brown leather apron drip-drip-drips a thin trickle of golden foam into my delicate Zalto Denk’Art glass, I know I’m among serious […]