Larmandier-Bernier Rosé de Saignée

90% Pinot Noir, 10% Pinot Gris

From old vines in Vertus

Dosage: 2g/l

Vinification:
This technique is rarely used in Champagne: the Pinots are partly destemmed and left to macerate for two to three days before the 'bleeding' is carried out. Then come the natural alcoholic fermentation (indigenous yeast) in an enamel-lined steel vat and a concrete egg, the malolactic fermentation and the maturation on the lees for about a year. The bottling takes place end of July.

After being aged a minimum of 2 years in our cellars, the wine is disgorged 6 months before being marketed with a discreet dosage (2 grams of sugar).

Tasting notes:

WineAdvocate/Robert Parker - September 2020 || 93 points - The new rendition of Larmandier-Bernier's NV Extra Brut Rosé de Saignée has turned out very nicely, unwinding in the glass with aromas of orange rind, red berries, pear, white flowers and fresh bread. Medium to full-bodied, bright and fleshy, with an enveloping core of fruit, racy acids and delicate phenolic presence, it's still a little tightly wound—especially compared with last year's especially explosively aromatic release—but it should blossom beautifully in time for summer and beyond.

JamesSuckling.com, October 2017 - Rosé de Saignée 1er Cru Extra Brut NV || 92 points - “Vintage 2014 released early as NV, this is a terrific expression of youthful pinot noir saignée with a 10% inclusion of co-planted pinot gris fermented in stainless and concrete eggs (20-25%). Delivers chalky minerals, poached pear and strawberries on the nose and palate. Smooth, soft and supple palate texture. Delicious. Made to drink young.”