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A rosé champagne (macerated and not blended), very fruity, full, intense and juicy. A safe bet. More info
Larmandier-Bernier's rosé de saignée is produced from old Pinot Noir vines in Vertus. As its name suggests, it is not a blended rosé (the most common technique among the major champagne houses), but a macerated rosé: the grapes are partially destemmed, then fermented in tanks and matured on lees for a year; then, finally, bottle-aged for at least two years. The dosage is very light (3g). Like all real rosé de saignée wines, it is fruity, intense, vinous and powerful. A gourmet rosé champagne.
Rosé de saignée Premier Cru Extra Brut Larmandier-Bernier serve at a temperature of 8°C. It will pair perfectly with the following dishes: Tartare de saumon, Grillades, Tarte à la Rhubarbe.
Larmandier-Bernier's rosé de saignée is produced from old Pinot Noir vines in Vertus. As its name suggests, it is not a blended rosé (the most common technique among the major champagne houses), but a macerated rosé: the grapes are partially destemmed, then fermented in tanks and matured on lees for a year; then, finally, bottle-aged for at least two years. The dosage is very light (3g). Like all real rosé de saignée wines, it is fruity, intense, vinous and powerful. A gourmet rosé champagne.
The Larmandier and Bernier families have been associated with winegrowing since the time of the French Revolution. The Larmandiers, and their famous Cramant Blanc de Blancs Nature, are partly behind the renown of the Côte des Blancs. The family has been creating high-quality champagnes that soon find their way onto tables in top Parisian restaurants (La Tour d'Argent, Taillevent) since the beginning of the 20th century. In 1971, Philippe Larmandier and his wife Elisabeth Bernier, proprietor of the vineyards in Vertus, established Larmandier Bernier Champagne. In 1988, Philippe and Elisabeth's son Pierre took over the company. In 1992, he began to reinvigorate the property's different terroirs by working the soil and abandoning the use of weed-killers. Since 1999, the vines have been cultivated biodynamically and indigenous yeasts from each terroir are used in the fermentation process. The vineyards extend over 15 hectares in the Côte des Blancs (Vertus, Cramant, Chouilly, Oger and Avize). Larmandier-Bernier champagnes are very distinguished, clean, and fresh with a highly elegant quality and a distinct minerality. In spite of the stringent standards, prices never soar out of control.
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