Champagnes

Authenticity

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…

Biodynamic viticulture

Preservation of the estate’s vieilles vignes, zero pesticide.

Natural maturing

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.