The history of the Bérèche family in Champagne dates back to the first heyday of the famous sparkling wine. In 1847 the winery was founded, then from 1898 Champagne was produced and sold under its own name. And unlike many others, there has been no thought of steady growth.
Raphael Bérèche, not so long ago entrusted by his father with the management of the small exclusive Champagne house, cultivates just 9.5 hectares, avoiding the use of chemical agents such as herbicides. His credo is: only a healthy soil produces the best grapes for a complex and deep Champagne. His father had already begun to cultivate parts of the vineyard area biodynamically. The vineyards, especially in the Montagne de Reims, are planted with one third each of Chardonnay, Pinot Noir and Pinot Meunier. This varietal mix is found in the assemblage of their Champagnes, but they also produce single-varietal Champagnes, each based on the Chardonnay, Pinot Noir and Pinot Meunier.
The Champagne is allowed to mature for a correspondingly long time, depending on its character. But the special factor is that here the bottles of the second fermentation, with the subsequent storage on the yeast, are closed with a natural cork, and not with a crown cork as is common elsewhere. This provides more finesse and a creamier character in the finished Champagne.
The Cuvée de Prestige "Reflet d'Antan" even goes through a solera, as is common for sherry in Andalusia. Given the quality of the grapes, the Champagnes from the house of Bérèche require only a small dosage to find their perfect balance. This is a maximum of seven grams per liter. The production is small, the few bottles are usually sold out quickly and therefore not so easy to find.
