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    192 Champagne 1er Cru AC NV Extra Brut
    Larmandier-Bernier

    Grape:100% Chardonnay (12.5% alc.)

    High quality bio-dynamic champagne from the premier cru village of Vertus (70%) and the grand crus of Avize, Chouilly and Oger (30%) in the Côtes des Blancs. Aged 60% in cuve (2006 vintage) and recent oak foudres for the reserve wines (2004 and 2005). All elegance, it has a gorgeous nose, with a hint of brioche, and dances over the palate with a silky, light touch, leaving a long, mouthwatering, mineral aftertaste. 5g/l dosage.

    * Magnums are available

    Technical Information
    Winemaker: Pierre Larmandier 
    Location: 70% from Vertus (all 1er Cru), 30% from the grand crus Avize,Chouilly and Oger 
    Size of
    domaine:    		 15 hectares 
    Grape: 100% Chardonnay, massale selection, 35 yrs old on average. Many parcels 
    Terroir: Gentle rolling hillside with south-east/southerly aspect. Tertiary sands and clays overlying soft cretaceous chalks. 
    Viticulture: Certified organic, has practiced bio-dynamic viticulture but refuses certification as he doesn’t agree with Demeter allowing cultured yeasts to be used during winemaking. Plough to aerate the soil and force vine roots deep in search of minerals and nutrients. Mechanically weeds around the foot of each vine. Has raised the vine leaf canopy from 1.20 to 1.35 metres to obtain extra photosynthesis to produce higher natural sugar levels in the grapes. Mixes nettle infusion with Bordeaux mix to reduce copper levels when spraying against mildew. Hand-harvest. Search for optimum maturity. 60 hectos per hectare yield. 
    Vinification: Press very gently, using a pneumatic press. The 1er taille is generally oak aged. Vinified by parcel and only the natural indigenous yeasts of each parcel are used. Vinification in temperature controlled stainless steel vats. The wines are left on the lees during the winter and the malolactics are carried out spontaneously. The reserve wines are stored for 1 year in a mix of recent foudres and fûts. 60% of the assemblage is cuve aged from the main vintage, with 40% oak aged from the 2 preceding vintages. The wines are filtered lightly before bottling in May. The wine is kept sur latte under cap for 18 months. All the bottles are disgorged manually with a 5 g/l dosage made from concentrated grape must. 
    Press:  

     

    qty (bottles) exc vat: £25.23