# Brut Réserve (NV)

- **Producer:** Bérêche & Fils
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir, Pinot Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, peach, apricot, lemon, orange, biscuit, bread, toast, brioche, butter, dried apricot, honey, almond, hazelnut

## About this wine

Champagne Bérêche & Fils, established in 1847 in the Premier Cru village of Ludes, is currently managed by brothers Raphaël and Vincent Bérêche. Since taking over in 2004, they have elevated the estate to cult status among grower-producers. The Brut Réserve is their signature non-vintage cuvée, representing a meticulous blend of Pinot Noir, Chardonnay, and Pinot Meunier sourced from premier and grand cru vineyards across the Montagne de Reims and Vallée de la Marne. Rather than treating this entry-level wine as an afterthought, the Bérêche brothers apply the same micro-precision and high-quality standards here as they do for their rarest single-vineyard bottlings, making it a benchmark for artisanal Champagne.

## Interesting facts

- Founded in 1847, Bérêche & Fils is run by brothers Raphaël and Vincent, who transformed it into a cult-status grower-producer.
- The estate completely eliminated chemical herbicides and pesticides in 2002, opting for manual and lightweight tractor tilling.
- To preserve maximum freshness and structural longevity, Bérêche strictly avoids malolactic fermentation for this cuvée.
- The Brut Réserve incorporates a high proportion of reserve wines, up to 45%, including a perpetual reserve for deep complexity.

## Food pairing

The Brut Réserve's high acidity and structural weight make it an exceptionally versatile food companion. The absence of malolactic fermentation provides a racy, clean acidity that effortlessly cuts through rich, fatty textures like butter, cream, and cheese. Meanwhile, the oak fermentation and significant reserve wine component give the Champagne enough body, depth, and savory complexity to stand up to substantial proteins like poultry, pork, and rich shellfish, while its chalky minerality complements saline and umami-rich dishes.

## Wine making process

The winemaking process for the Brut Réserve is defined by low-intervention, traditional methods. Grapes are harvested entirely by hand and only the first press (the cuvée) is used, completely excluding the lower-acid tail pressings. Fermentation occurs spontaneously with native yeasts, with approximately 70% to 80% of the wine vinified in oak casks of varying sizes, while the remainder is kept in small tanks to preserve freshness. Malolactic fermentation is strictly blocked to maintain the wine's vibrant natural acidity. The final blend incorporates 35% to 45% reserve wines to ensure depth and consistency. The wine is bottled unfined and unfiltered, then aged on its lees under crown cap for 24 to 36 months before manual disgorgement.