Larmandier-Bernier Rose de Saignee Premier Cru Extra Brut NV
Since the 19th century, the LARMANDIER family have been cultivating their vines in the premiers and grands crus of the Côte des Blancs. Chalk is the keystone of these great terroirs.
Indeed, among the different production areas of the Champagne appellation, only the Montagne de Reims and the Côte des Blancs are situated on the Campanian chalk which is at the origin of the elegant mineral quality of Larmandier-Bernier Champagnes.
Having been biodynamically produced for more than 20 years, Larmandier-Bernier’s Champagnes are unique: mature, mineral, pure, as close as they can be to their terroir.
Rose de Saignee is produced from the Pinot Noir and Pinot Gris grapes picked in Vertus, where the two varieties grow together in the same plot of old vines. It’s made by macerating the berries for a few days.
This technique is rarely used in Champagne: the Pinot grapes are selected on a sorting table, partially destemmed and then macerated for 2 to 3 days. After that, come the natural alcoholic fermentation (indigenous yeasts) in a tank or in concrete eggs, the malolactic fermentation and then the maturation on the lees for nearly a year. Thetirageis carried out at the end of July.
The wine is aged for at least another 2 years in the cellars, and the bottles are disgorged 6 months before being marketed with a discreet dosage of 2 g/l.
In Champagne, most rosés are obtained by blending white wine with a little Champagne-appellation red wine. Rosé de saignée, on the contrary, is made by using direct maceration of the Pinot Noir grapes. This method of vinification is more demanding and requires perfectly ripe grapes. This is the true rosé.
Varietal: Pinot Noir, Pinot Gris
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