Cuvée Racines de Trois represents the “three roots” of Waris-Larmandier: the contribution of the three siblings to the project, and their use of three grape varieties (chardonnay, pinot noir, and meunier), coming from three regions of Champagne (Côte des Blancs, Montagne de Reims, and Côte des Bar). Together they form the base of Waris-Larmandier’s entry-level Champagne, which combines the structure of chardonnay with the red-fruit characteristics from the two pinots in an incredibly food-friendly, drinkable package. The Waris-Larmandier family utilizes natural and regenerative agricultural practices to cultivate their old-vine Grand Cru vineyards near their village of Avize in the Côte des Blancs. Racines de Trois is certified organic and biodynamic Champagne. The Waris-Larmandier style is terroir-focused, understated, structured, and ultra-elegant.
Terroir
• Côte des Bar: Bar-sur-Seine, Avirey-Lingey, Éguilly-sous-Bois. Planted to Pinot Noir, making up approximately 30% of the cuvée.
• Montagne de Reims: Bligny and Chamery. Planted to Premier Cru Pinot Noir and Pinot Meunier, making up approximately 10% of the cuvée.
• Côte des Blancs: Chouilly, Cramant, Avize, Oger, Mesnil-sur-Oger planted to Chardonnay, making up approximately 60% of the cuvée.
Vinification
Grapes are hand-harvested and crushed in a traditional 4000kg vertical wooden basket press; only free-run juice is used for the primary fermentation. Racines de Trois ferments with indigenous yeast in stainless steel tanks and 600L demi-muid Burgundy barrels. Malolactic fermentation is spontaneous following alcoholic fermentation. The base wines are aged six to 18 months before secondary fermentation in bottle, followed by 24-36 months of lees aging, sur lattes. Disgorgements are done according to the lunar cycle, with a dosage of 4g/L.
Region
Champagne
Appellation
Champagne
Villages
In the Côte des Blancs: Chouilly, Cramant, Avize, Oger, Mesnil-sur-Oger / In the Montagne de Reims: Bligny, Chamery / In the Côte des Bar: Bar-sur-Seine, Avirey-Lingey, Éguilly-sous-Bois
Grapes
60% Chardonnay Côte des Blancs Grand Cru / 30% Pinot Noir Montagne de Reims Premier Cru / 10% Pinot Meunier Côte des Bar
Vine Age
40+ years old
Soil
Chalk, limestone, clay calcareous marl
Base Year
2020 (with 20% 2013-2019 solera)
Fermentation
Pressing in an old, traditional 4000 kg vertical basket press, alcoholic fermentation with native yeasts in 600L demi-muid Burgundy barrels and Avize Champagne barrels
Malolactic Fermentation
Spontaneous
Secondary Fermentation
Méthode Champenoise with liqueur de tirage from musts from their vineyards
Dosage
4g/L from clarified grape must from their vineyards
Aging
18-24 months on the lees sur lattes
Disgorgement
April 2024
Filtration
None, cold-stabilized
Farming
Certified Organic (Ecocert), Certified Biodynamic (Demeter)
Vegan
Yes
ABV
12%
Pack Size
12x750mL