Champagne Les Chemins d'Avize Grand Cru Blanc de Blancs Extra Brut 2013 Bio - Larmandier-Bernier

Champagne Larmandier-Bernier, 19 av Gn de Gaulle, 51130 Vertus, France<br /><br /> <div class="row"> <div class="col-xs-12 col-sm-5"><img class="img-fluid" alt="Sophie und Pierre Larmandier" src="https://vinigrandi.de/img/cms/weinguter/Larmandier-Bernier/Sophie-and-Pierre-Larmandier.jpg" width="350" height="245" /> </div> <div class="col-xs-12 col-sm-7 mt-4"> <p>Behind the Larmandier-Bernier winery is a small business that grows its grapes in Champagne on an area of 16 hectares. Sophie and Pierre Larmandier's champagne house is hailed as one of the finest in the world.</p></div></div><br /><br /> <h3>Pioneers in biodynamic agriculture</h3> <p>Sophie and Pierre Larmandier are regarded as pioneers in biodynamic agriculture. They produce champagne in "Brut Nature" or "Extra Brut", which are deliberately dosed very dry. Chemical weed killers have deliberately not been used on the soil for more than 30 years. Grass and meadow plants grow between the vines. In addition, sowing turns the monoculture into a cultural landscape.</p> <p>Pierre Larmandier brings biodynamic plant teas to his vines by helicopter instead - this is faster than bringing everything in with a tractor, is also more sustainable and does not compact the soil. In addition, the vineyards are cultivated in the classic way with a horse-drawn plough. Champagne is made here exclusively from their own grapes.</p> <h3>About the cultivation of the grapes for the Larmandier champagne</h3> <p>The vineyards of the champagne house Larmandier-Bernier are located in the villages of Vertus, Cramant , Chouilly, Oger and Avize on the Cote des Blancs. Chardonnay grapes make up over 90% of the total vineyard area and the rest of the area is planted with Pinot Noir. The average age of the vines is 35 years.</p> <p>The vines grow on very calcareous and chalky soil. This results in particularly classy and mineral wines with a delicate minerality. A special feature is that Sophie and Pierre Larmandier do not ferment with pure yeasts, but spontaneously mature the wines with natural yeasts in large barrels.</p>