EN 
DE 
FR 
IT Showing all 9 results
Waris-Larmandier
Less pressure, more expression: at Waris-Larmandier in Avize, they fill their champagnes at just 4.5 bar instead of the usual 6 - this results in a creamier mousse and wines that open up immediately. Marie-Hélène Waris, cousin of Pierre Larmandier from Vertus, founded the house in 1989 with her husband Vincent. Today, her three children run the winery: Jean-Philippe in the vineyard, Pierre-Louis as the architect of the vision, Inès as the designer of the characteristic flower labels. Demeter-certified since 2020, exclusively Grand Cru Chardonnay.
-
-
Les Montchenevaux au Levant, Oger Grand Cru Blanc de Blancs 2014
101,00 €Incl. VAT where applicable -
-
-
-
More about Waris-Larmandier
Finnish roots, French chalk
Five generations ago, the Waris family came from Finland to Avize - right in the heart of the Côte des Blancs. Vincent's brother now runs Waris-Hubert in the same village, while Marie-Hélène comes from the Larmandier dynasty. Larmandier-Bernier in Vertus, her brother François manages Guy Larmandier. This Networking the families has characterised the Côte des Blancs for decades. The nine hectares of Waris-Larmandier are spread over grand crus in Avize, Cramant, Chouilly, Oger and Le Mesnil-sur-Oger - plus some Pinot Noir in Chamery.
Jean-Philippe and the 4.5 bar revolution
In 2009, the eldest son Jean-Philippe took over the vinification. He had worked at Benoît Lahaye a pioneer of biodynamics in Champagne. In 2011, he converted the entire nine hectares, followed by Demeter certification in 2020. His most radical intervention: reduced bottle pressure. Where others rely on six bar, he works with 4.5 - this makes the perlage finer and the wines more accessible. The Particules Crayeuses shows this style most clearly: chalky, precise, without dosage.
Lieu-dits with history
The single-vineyard champagnes come from plots whose vines were planted in 1962 and 1963 - over 60 years old. The Les Bauves from Cramant shows what such veterans are capable of: Depth instead of breadth, concentration instead of volume. Jean-Philippe lets them mature on the lees for at least five years before disgorging. Spontaneous fermentation in used Burgundy barrels, no sulphur until bottling. These champagnes are Individual pieces, Every year different, every year honest.
Three roots, one champagne
Inès designed the labels with her floral motifs - each cuvée bears a different flower. The Racines de Trois United Chardonnay, Pinot Noir and Meunier from three regions of Champagne: Côte des Blancs, Montagne de Reims and Aube. An introduction that shows what this family can do. And Marie-Hélène? She paints ceramics, organises the harvest with 35 helpers - and holds the strings together, as she has done since 1989.