# Larmandier-Bernier Terre de Vertus Premier Cru Brut Nature (2017)

- **Producer:** Champagne Larmandier-Bernier
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €95
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, apple, pear, blossom, brioche, toast, bread, butter, smoke, almond, hazelnut, honey, mushroom

## About this wine

Champagne Larmandier-Bernier is an estate located in Vertus in the Côte des Blancs, led by Pierre and Sophie Larmandier along with their sons. Recognized as pioneers in biodynamic viticulture and single-terroir Champagne production, the estate focuses on expressing pure site character. Terre de Vertus is a single-parcel Champagne sourced entirely from the Les Barillers vineyard in Vertus. It is crafted as a triple-single cuvée: a single grape variety, a single vintage, and a single vineyard plot, made without blending or added dosage sugar.

## Interesting facts

- It is a triple-single Champagne: one grape variety, one single plot (Les Barillers), and one single vintage.
- The wine receives zero added sugar at disgorgement, relying entirely on natural grape ripeness for balance.
- Larmandier-Bernier was among the earliest estates in Champagne to adopt 100% biodynamic farming techniques.

## Food pairing

This bone-dry, high-acid Blanc de Blancs thrives alongside iodine-rich seafood, raw shellfish, and rich, fatty dishes. High natural acidity cuts cleanly through buttery scallops and lobster, while complementing the intense umami profile of aged cheeses and black truffles without sweet dosage interference.

## Wine making process

Harvested by hand from biodynamically farmed vines, the Chardonnay grapes undergo gentle pressing and light debourbage. Fermentation takes place spontaneously using indigenous yeasts in oak barrels and large Stockinger foudres, followed by complete natural malolactic fermentation. The wine spends one year aging on its natural lees in wood before bottling without fining or filtration. After secondary fermentation in bottle, it undergoes extended cellar aging on the lees for over five years prior to disgorgement without dosage.