Champagne Larmandier-Bernier, Extra Brut Rose de Saignee Premier Cru
Champagne deep pink color.
The taste of champagne elegant, charming, juicy, with hints of red fruits and berries, and infinitely long aftertaste.
In the seductive aroma of champagne notes of wild berries and spices.
Champagne is perfect both as an aperitif and digestif, perfect to accompany the delicious fish dishes and delicacies such as steak with smoked wild salmon.
In the majority of pink Champagne sparkling wines made by blending white wine with red. Champagne "Rose de Saignee Premier Cru" prepared a more complex way - by insisting Pinot Noir high degree of maturity, grown on the slopes of the hill Vertus, on old vines. It's a real pink champagne! Before malolactic fermentation, Pinot Noir is purified from the crests and insist for two days until the berries will not go juice. This is called Saignee, that is "bleeding". In the language of wine, this means using freely leaked grape juice, which is in contact with the grape skins prior to fermentation. Spilled juice gives color and most of the body and flavor of wine. This method is now rarely used in Champagne. After fermentation, the wine is left to mature on the lees for the whole winter. In May, the champagne is bottled and sent to be maintained in a cool cellar. Champagne has a long potential exposure.
Larmande family and Bernier are its long history in Champagne since the French Revolution. Into one united them in 1971, the marriage of Philip and Elizabeth Larmande Bernier. Today, the rich family tradition continues Pierre and Sophie, who own 15 hectares of vineyards in the Côte de Blancs. Pierre Larmande, to the management of the economy in 1988, belonged to the idea of switching to organic first, and then to fully biodynamic viticulture, produce the best crops in each vintage and produce world-class wines that convey the unique terroir of Côte de Blancs. In the vineyards Larmande Bern grown 85% Chardonnay and 15% Pinot Noir, the average age of the vines is 35 years. The farm is supported by the conservative practice of low yields, even by the standards of Champagne, an average of 50 hectoliters per hectare, and the classical approach to the production of wines - the use of natural yeasts, long slow fermentation, the use of steel vats and large oak barrels from old wood, low dozazh, sometimes and non-existent. Each Cru vinified separately. That is why wine Larmande-Bernier distinguished by their texture purity mineral energy, impeccable balance, great potential and beautiful expression of terroir.