Cellar for up to 10 years. Serve chilled.

Pierre and Sophie Larmandier own some 15 hectares of vines in the Côte des Blancs which they have farmed according to biodynamic principles for the last couple of decades. Only a tiny fraction of Champagne producers use biodynamic practices, and the Larmandiers combine this unique approach with exceptional Grand Cru vineyards in Cramant, Chouilly, Oger and Avize.

All of their grapes are harvested by hand and the couple do not use any herbicides or pesticides to produce the very best fruit possible. Once in the winery the grapes are allowed to ferment naturally with wild yeasts. This stunning salmon-hued Champagne is made by “bleeding” off the first juice from Pinot Noir grapes which gives the sparkling wine its vibrant pink colour. The must is then fermented in tanks and concrete eggs and aged on the lees for a year followed by another two years of ageing in the cellar in the bottle.

Delicate notes of orange peel, wild red berries, freshly-baked bread and white flowers define the nose while the first sip reveals a smooth mousse of tiny bubbles, a finely-built structure, and a long finish with ample notes of rich pastries, red fruits and hints of spice. A magnificent choice to serve as a statement aperitif or partner for a huge range of dishes from roast chicken and salmon to charcuterie, sushi, seafood and mature cheeses.