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Wine Information
ORIGINS
The Bérêche estate began to elaborate Champagne wines as early as in 1847. However, until 1950 the production remained insignificant and was based on the sole Ludes vineyard covering 2.5 hectares. At that time, the estate was run by Léon and Albert Bérêche.
In the 1950s, our grandfather Pierre Bérêche got married to Solange, who was native to Ormes, a village situated to the south-west of Reims. The estate greatly expanded, as well as the blending of the cuvees.
The estate had then a total of 5 hectares of vines, and part of the harvest was sold to bigger companies.
Our father Jean-Pierre began to work at the estate in early 1970, and was soon followed by his wife Catherine in 1979. In time, they decided to stop working with big wine trading businesses, instead favouring the family aspect.
In the late 1970s, the production soared by 30,000 bottles. In the mid 1990s, it reached 85,000 bottles due to the acquisition of 3 hectares of vines located in the Vallée de la Marne. Today, the estate covers 9.50 hectares.
After training in vine-growing and oenology sciences and carrying out several traineeships, Raphaël and Vincent joined the estate during the 2004 and 2008 harvests, respectively. Together, they are doing their best to cultivate their vines and wines while respecting the nature in accordance with the family saying “precision, passion and devotion”.
FROM THE FRUIT TO THE WINE
Just like we treat our vines, we give priority to simple and natural methods during the elaboration process of our wines. From one generation to the next, we have managed to preserve a vinification process respecting the grapes, but also the climate which plays a significant role in the wine’s development.
It all begins with choosing the harvest date, after a thorough follow-up of the maturity. Raphaël, Vincent and Jean-Pierre jointly give the go-ahead as soon as they consider the grapes to be perfectly balanced. The harvest periods are a time of intense labour, but also of conviviality and celebrations. They are carried out in a traditional and friendly way. Forty grape-pickers work at the estate for approximately ten days, while sharing unique moments at the same time.
Once the harvest excitement is over, alcoholic fermentations slowly and spontaneously begin and will last until early December. Thanks to the low temperatures in our cellar (around 8°C between the months of September and April), malolactic fermentation can be avoided.
May is the month when it all becomes a reality. It marks the end of the ageing on lees for wines in barrels. As for wines in tanks, they have been on lees since January. Before blending and bottling the wines, we taste each Terroir in a highly precise way. Our cuvees remain in the cellar for a period of 2 to 6 years. Once they have been turned, the bottles are disgorged by hand. In order to preserve the tension and the minerality present in our Champagne wines, we prefer a mild dosage.