Bernier Champagne Blanc de Blancs Longitude 1er Cru Extra Brut

描述

Champagne Blanc de Blancs Longitude 1er Cru Extra Brut, produced by Larmandier-Bernier, a leading winemaker in the Côte des Blancs region of France. An organic, extra brut method, made from 100% Chardonnay. A wine that expresses sensational, yet still under-expressed, aromatic potential; mature yet elegant, profound yet lacking exuberance. The iodine note of its terroir is clear, and the underlying sweetness is peremptory, revealing the Chardonnay's mature roots. On the palate, it's even better: essential in dosage, yet meaty and deep in texture; juicy, pervasive, and supple enough to enhance the saline vibrations of its terroir.

详情

香水

Sensational aromatic potential, but still poorly expressed; ripe but with grace, deep, but without exuberance. Clear the iodine note of its terroir and peremptory the outline sweetness that reveals the mature matrix of the chardonnay.

味道

Even better in the mouth: essential in dosage, but fleshy and deep in texture; juicy, infiltrating and supple enough to give impetus to the saline vibrations of its terroir.

服务于：

06 - 08 °C.

长寿：

15 - 25 years

生产者

生产者

Larmandier-Bernier

来自这个酒庄

Working the vine has been recorded in the family histories of the Larmandiers and the Berniers since the French Revolution. The Larmandiers contributed to the renown of the Côte de Blancs with their famous 'Cramant Blanc de Blancs Nature'.

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". 阅读更多

Champagne region

技术规格表

名称	Larmandier Bernier Champagne Blanc de Blancs Longitude 1er Cru Extra Brut
类型	White organic classic method sparkling wine extra brut
葡萄酒名称	Champagne AOC
容量	0,75 l
酒精度	12.5% 按体积
葡萄品种	100% Chardonnay
国家	France
产地	Champagne region
供应商	Larmandier-Bernier
故事	It is composed exclusively of our Chardonnays grown on the Côte des Blancs: Vertus, Oger, Avize, Cramant, which form a line close to the 4th meridian. "Longitude" is also an allusion to the very pure, straightforward and mineral style of these great terroirs.
产地	Vertus (France)
酿酒工艺	Natural alcoholic fermentation (natural yeast) and malolactic fermentation begin spontaneously in barrels, wooden vats and our stainless steel tanks. The wines are left on their natural lees for almost a year and undergo gentle batonnages, but no filtering or clarification.
陈酿	Blending and bottling take place in July. The bottles are then taken down to the coolness of the cellars, where the second fermentation and maturation 'on laths' begins over a period of more than 2 years.