LARMANDIER-BERNIER LONGITUDE is an extra-brut champagne made exclusively from Chardonnay from the Côte des Blancs, notably from Vertus, Oger, Avize and Cramant, forming a line close to the 4th meridian. This cuvée includes 40% of wines from the estate's perpetual reserve, started in 2004. The grapes are delicately pressed, and the juices, slightly clarified, are immediately put into barrels. Then, the alcoholic and malolactic fermentations start spontaneously thanks to indigenous yeasts, in Stockinger barrels and tuns. The champagnes are aged on natural lees during the first year, without filtration or fining. In July, the blends and the tirage are carried out. The bottles are then taken down to the cool of the cellars, where the second fermentation and the ageing on slats take place peacefully for at least two more years. Each bottle is disgorged by hand six months before being marketed, with a dosage of only 3 g/l (extra-brut). Ideal as an aperitif, this blanc de blancs champagne seduces with its freshness, its straightforwardness and its minerality, awakening the taste buds. To be enjoyed now, it can also be kept for a few years for an equally pleasant experience.
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TASTING NOTES
Nose : Aromatic, the nose gradually combines fragrances of white flowers with buttery, brioche and toasted almond notes. As it airs, the bouquet gains complexity through tasty smoky notes conferred by the minerality of the terroir.
Palate : P ure and fresh, mineral and straight from these great terroirs of the Côte des Blancs where the chalk is practically outcropping.
FEATURES
Grape varieties : Exclusively Chardonnay from the Côte des Blancs, notably Vertus, Oger, Avize and Cramant, forming a line close to the 4th meridian.
Dosage : 3 gr/l.
Pairings : LATITUDE Extra-brut Blanc de Blancs champagne should be served as an aperitif or at the start of a meal at a temperature of 8°C.
Serving temperature: 8°
THE BRAND
The winemaking history of the Larmandier and Bernier families dates back to 1765. The memories brought back by Louis Prosper Larmandier, Pierre's great-great-grandfather, tell of a time when the work of the vineyard was shaped by nature itself, without the help of modern techniques. Jules Larmandier, Pierre's great-grandfather, bears witness to the challenges encountered, particularly in the face of the cochylis which threatened the region's vineyards. It was Philippe Larmandier, Jules' son, who would breathe new life into the family business by becoming a supplier to the greatest Parisian restaurants alongside his wife, Elisabeth Bernier. Together, they created Champagne Larmandier-Bernier and built their cellar in Vertus. Their son, Pierre, heir to this ancestral passion, decided to reconnect with his roots by taking up the torch. With his wife Sophie, he undertook a radical transformation by adopting environmentally friendly practices such as biodynamics and the use of indigenous yeasts. Under Pierre's leadership, the vines regained their former glory, producing increasingly expressive and concentrated champagnes. This evolution also led to a rethinking of the aging methods, abandoning stainless steel vats in favor of barrels and tuns to allow the champagnes to fully flourish. Pierre's efforts were rewarded by growing recognition in the wine world, with distinctions such as the title of "best hope of wine 2002" awarded by the Revue des Vins de France. The Larmandier-Bernier estate , driven by this constant ambition for excellence, continued its expansion. A new winery was built, offering more space for aging in wood and ageing in the cellar. True to its origins, the estate favors quality over quantity, refusing to buy grapes and preferring to invest in the acquisition of vineyards in the finest vintages. Thus, Larmandier-Bernier continues to write its history, driven by a passion passed down from generation to generation.
Data sheet
LARMANDIER-BERNIER LONGITUDE is an extra-brut champagne made exclusively from Chardonnay from the Côte des Blancs, notably from Vertus, Oger, Avize and Cramant, forming a line close to the 4th meridian. This cuvée includes 40% of wines from the estate's perpetual reserve, started in 2004. The grapes are delicately pressed, and the juices, slightly clarified, are immediately put into barrels. Then, the alcoholic and malolactic fermentations start spontaneously thanks to indigenous yeasts, in Stockinger barrels and tuns. The champagnes are aged on natural lees during the first year, without filtration or fining. In July, the blends and the tirage are carried out. The bottles are then taken down to the cool of the cellars, where the second fermentation and the ageing on slats take place peacefully for at least two more years. Each bottle is disgorged by hand six months before being marketed, with a dosage of only 3 g/l (extra-brut). Ideal as an aperitif, this blanc de blancs champagne seduces with its freshness, its straightforwardness and its minerality, awakening the taste buds. To be enjoyed now, it can also be kept for a few years for an equally pleasant experience.
