Larmandier-Bernier
Bernier Champagne 1er cru Terre de Vertus Blanc de Blancs Brut Nature 2018
| Denomination | AOC Champagne Premier Crus Blanc de Blancs Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 100% Chardonnay |
| Aging | The bottles are taken to the cool cellars and stacked on racks; the second fermentation takes place and maturation continues for at least a further five years. Each bottle is disgorged by hand six months before being released for sale. |
- Origin: Terre de Vertus (France); Chardonnay grapes from organic farming
- Dosage and style: Brut Nature with no added sugar; clear and authentic finish
- Production method: Fermentation in wood with indigenous yeasts, without filtration processes
- Ageing: 1 year of maturation on fine lees and at least 5 years on the lees; manual disgorgement
- Tasting notes: Notes of fruit, flowers and vanilla; fine perlage. Serve at 6-8 °C, 12.5% vol
Description
What type of wine it is
Champagne Larmandier-Bernier 1er cru Terre de Vertus Blanc de Blancs Brut Nature is created from Chardonnay grapes using the rigorous Traditional Method. On the nose, it reveals an aromatic profile defined by fruity and floral hints, finely interwoven with delicate notes of vanilla. On the palate, it is intense and enveloping thanks to the absence of dosage, supported by a fine perlage that carries the wine towards an extremely crisp finish. It pairs perfectly with sushi, seafood crudité, and cheese selections, expressing its best when served between 6 and 8 degrees.
Where it comes from
This wine originates in Vertus, France, from historic vineyards classified as Premier Cru. Organic and sustainable agricultural management enhances the authentic identity of the terroir of origin. The unique microclimate and specific geological characteristics of the soil give the Champagne a marked gustatory tension and remarkable expressive clarity. Careful selection of the grapes also ensures an excellent capacity for evolution in the cellar, allowing the sensory profile to enrich and acquire complexity over time.
How it is produced
Production begins with a gentle pressing of the bunches and a light clarification of the musts. Spontaneous fermentation takes place using indigenous yeasts inside wooden barrels, naturally triggering malolactic conversion. The wine then rests on the fine lees for a year without undergoing filtration. The second fermentation in the bottle involves patient ageing on the lees for at least five years, while manual disgorgement is performed approximately six months before commercial release.
History and Background
The 2018 vintage of Larmandier-Bernier's Terre de Vertus Premier Cru enhances the essence of organic Chardonnay. This excellent Zero Dosage Champagne, awarded 96 points by Vinous, stems from a purely artisanal and unfiltered vision. Spontaneous fermentations in wood with indigenous yeasts and a year's rest on fine lees are the prelude to a patient ageing process of over five years in the bottle. Manual disgorgement, carried out six months before release, offers a pure and absolutely memorable tasting experience.
Awards
-
2018
96/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
From the beginning of the 20th century, the Larmandiers made Champagnes which very quickly proved their fine qualities. Thus Jules Larmandier and then his son, Philippe Allyre, began to supply the great Parisian restaurants (la Tour d'Argent, Taillevent, Charlot Roi des Coquillages, …).
In 1971, Philippe Larmandier, the grandson of Jules, created with his wife, Elisabeth Bernier, who owned vineyards in Vertus, Larmandiers-Bernier Champagne. Upon the death of her husband in 1982, Elisabeth managed the family estate and developed the sales, particularly in Belgium and Switzerland. In 1988, Pierre, the son of Philippe and Elisabeth, who had just graduated from Nantes Business School, decided to return to the job "which flowed in his veins".
Pierre is striving to refine still further his work in the cellar in order to bring the grapes to the glass in the best possible way, by putting the originality of each terroir first.
In 2002, he bought about ten acres of vines in Vertus. Ten acres in Vertus is already exceptional, but what is perhaps unique in Champagne is the fact that these vines have never known any weed-killer, nor any processed household refuse. The soil is and always has been ploughed. The previous owner, who was taking retirement, knew that the vines would continue to be ploughed.
The estate was awarded one, and then two stars in the guide 'Classement des Meilleurs Vins de France'. Pierre Larmandier was selected by the 'Revue des Vins de France' as 'most promising figure for wine 2002' and 'winegrower of the year 2003' by Bernard Burtschy of GaultMillau. In 'The New France', Andrew Jefford considered that "few winegrowers in Champagne have such an impressive range of Champagnes". Read more
| Name | Larmandier Bernier Champagne 1er cru Terre de Vertus Blanc de Blancs Brut Nature 2018 |
|---|---|
| Type | White organic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | Larmandier-Bernier |
| Story | History and Background The 2018 vintage of Larmandier-Bernier's Terre de Vertus Premier Cru enhances the essence of organic Chardonnay. This excellent Zero Dosage Champagne, awarded 96 points by Vinous, stems from a purely artisanal and unfiltered vision. Spontaneous fermentations in wood with indigenous yeasts and a year's rest on fine lees are the prelude to a patient ageing process of over five years in the bottle. Manual disgorgement, carried out six months before release, offers a pure and absolutely memorable tasting experience. |
| Origin | Vertus (Champagne), France |
| Fermentation | Spontaneous fermentation; resting on fine lees for 1 year and maturation on the lees in the bottle for at least 5 years (disgorgement approximately 6 months before commercialisation) |
| Production technique | Traditional method (second fermentation in the bottle) |
| Wine making | Gentle pressing of the bunches and light clarification of the musts; natural spontaneous alcoholic fermentation with indigenous yeasts in wooden barrels and vats (Stockinger) with spontaneous initiation of malolactic fermentation; ageing on fine lees for one year without filtration; second fermentation in the bottle according to the Traditional Method with maturation on the lees for at least 5 years; manual disgorgement approximately 6 months before release; zero dosage (pas dosé/brut nature). |
| Aging | The bottles are taken to the cool cellars and stacked on racks; the second fermentation takes place and maturation continues for at least a further five years. Each bottle is disgorged by hand six months before being released for sale. |
| Allergens | Contains sulphites |