Béreche et Fils is a family maison founded in 1847 by Lèon and Albert. Today the company sees the two brothers Raphael and Vincent engaged, generations later, who continue the project together with 10 collaborators. The company is located in Ludes, on the Montagne de Reims, and has some vineyards in the areas classified as Premier Cru, while other vineyards reach as far as the Vallée de la Marne. Despite being a historic champagne family business, since about 2004, when Raphael officially joined the team, the company has undergone a profound change which mostly involved the way of working the vineyards. Bereche cultivates strictly according to the dictates of organic farming and in respect of the environment chemical treatments are avoided; the fermentations are mostly spontaneous and controlled to the lowest possible level. Often the circulations are made with cork stoppers in order to obtain a “controlled” oxidation of the champagne. In short, everything is aimed at creating unique champagnes of high quality and finesse but which at the same time tell the “ancestral” taste of this region.
Pinot Noir 30%
Pinot Meunier 35%
It is produced according to the so-called methode champenoise or classic method, a method in which the wine substantially undergoes two different fermentations: the first, the alcoholic one (which it shares with the rest of the wines) takes place in vats for fermentation; the second instead takes place directly in the bottle and ensures that during this second procedure, thanks to particular yeasts, the wine also develops carbon dioxide (which will then give life to the famous bubbles when uncorked).
It has an intense golden yellow color with a very fine and gritty perlage. The nose perceives mineral, fresh notes of citrus fruits, flowers and small spices. On the palate it finds the notes expressed on the palate, with great finesse and balance.
Very versatile champagne that lends itself to pairing with delicious aperitifs, first courses, platters of even medium-aged cheeses and/or white meat or noble poultry dishes.