larmandier bernier vieilles vignes du levant 2013

"located in the côte des blancs, the larmandier-bernier champagne house has been cultivating vines for more than 8 generations. since 1988, pierre larmandier has been at the head of the 16-hectare family estate with the ambition of producing exceptional vintages that authentically express the purity of the champagne terroirs. the vines are 33 years old on average and have been cultivated for more than 20 years using biodynamic methods and with total respect for the terroir. no chemical products, ploughing, indigenous yeasts, long maturation on the lees in barrels and tuns, these are the determining choices that give larmandier-bernier wines a rare and singular minerality and expression of the terroir. larmandier-bernier's vieille vigne du levant grand cru extra brut blanc de blancs 2009 is made from an exceptional terroir located in cramant and facing south-east. this eastern exposure, on the sunny side, favours the rich aromatic palette and the power of the grapes. these old vines, aged between 56 and 80 years, benefit from deep roots and a diversity of old vines. these conditions give this champagne a singular complexity. delicate pressing before settling and racking. natural alcoholic fermentation then malolactic fermentation in barrels and tuns, as well as the first year's ageing on lees. following the bottling, without blending as it is a vintage cuvée, additional ageing of at least 7 to 8 years in bottle is carried out in the coolness of the house cellars. disgorgement is carried out 6 months before marketing. the dosage is 2 g/litre. produced since 1988, the vieille vigne du levant grand cru extra brut blanc de blancs by larmandier-bernier is a 100% chardonnay. this vintage blancs de blancs champagne seduces with its intensity, complexity and exceptional length. ideal as an aperitif, this vieille vigne du levant grand cru extra brut blanc de blancs 2009 from larmandier-bernier is ideal with poultry with morels or creamy dishes. available now, this champagne can be kept in the cellar for a minimum of 2 years to develop its full range of aromas."