Growers / France / Champagne / Guy Larmandier

Guy Larmandier

The cellars of Champagne Guy Larmandier are located in the village of Vertus at the southern base of the Côte des Blancs, while the Domaine holds 9 hectares of vineyards in the grand-cru-rated villages of Chouilly and Cramant and the 1er-cru Vertus and Cuis.

The cellars of Champagne Guy Larmandier are located in the village of Vertus at the southern base of the Cote des Blancs. This estate owns 9 hectares of vineyards, all located within the Cote des Blancs and distributed amongst the Grand Cru rated villages of Chouilly and Cramant and the 1er Cru rated vineyards of Vertus and Cuis. We have worked with Guy Larmandier and his wife and children since 1982.

textured background of grapevines

Guy Larmandier established this domaine which, following his death, is now supervised by his wife, Colette, and their two children, Francois and Marie-Helene. Annual production is on the order of 90,000 bottles. Harvest is conducted manually, the Champagnes are aged a minimum of 36 months on the lees and the Champagnes destined for the US market are disgorged on order and receive a minimal dosage so as to emphasize the purity and finesse of this special terroir.

Farming

Lutte Raisonnée

Treatments

Synthetic Treatments when necessary

Ploughing

Occasional ploughing to maintain vineyard health

Soils

Limestone chalk typical to the Côte des Blancs

Vines

Trained in Guyot and planted at 7,500 vines/ha. Average vine age is 40 years

Yields

Controlled through winter pruning, debudding, and green harvesting

Harvest

Exclusively manual, usually mid-September

purchasing

Entirely estate fruit

Fermentation

Wines ferment with selected yeast in stainless-steel tanks

Extraction

Bâtonnage only to counter reduction

Chaptalization

None

Pressing

4000-kg vertical basket press

Malolactic Fermentation

Spontaneous, following alcoholic fermentation

Élevage

Wines age 6 months in stainless-steel tanks

Lees

Most wines spend 2-3 years sur lattes. Cuvée signé François spends 5 years sur lattes

Dosage

Maximum dosage is 3 g/l

Fining and Filtration

Unfined and filtered with diatomaceous earth

Sulfur

Total sulfur 50-60 mg/l

Farming

Lutte Raisonnée

Treatments

Synthetic Treatments when necessary

Ploughing

Occasional ploughing to maintain vineyard health

Soils

Limestone chalk typical to the Côte des Blancs

Vines

Trained in Guyot and planted at 7,500 vines/ha. Average vine age is 40 years

Yields

Controlled through winter pruning, debudding, and green harvesting

Harvest

Exclusively manual, usually mid-September

purchasing

Entirely estate fruit

Fermentation

Wines ferment with selected yeast in stainless-steel tanks

Extraction

Bâtonnage only to counter reduction

Chaptalization

None

Pressing

4000-kg vertical basket press

Malolactic Fermentation

Spontaneous, following alcoholic fermentation

Élevage

Wines age 6 months in stainless-steel tanks

Lees

Most wines spend 2-3 years sur lattes. Cuvée signé François spends 5 years sur lattes

Dosage

Maximum dosage is 3 g/l

Fining and Filtration

Unfined and filtered with diatomaceous earth

Sulfur

Total sulfur 50-60 mg/l

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