# Brut Réserve R23 (NV)

- **Producer:** Champagne Bérêche et Fils
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay, Pinot Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €60
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 9–11 °C
- **Aromas & flavours:** peach, apple, lemon, biscuit, bread, toast, honey, hazelnut

## About this wine

Founded in 1847 in Craon de Ludes, Champagne Bérêche et Fils is directed by fifth-generation brothers Raphaël and Vincent Bérêche. Vincent manages the viticulture while Raphaël oversees cellar operations. The estate has earned a stellar reputation as a benchmark grower-producer in Champagne. The Brut Réserve serves as the domaine's signature cuvée, crafted from over 20 distinct micro-parcels across Premier and Grand Cru terroirs in the Montagne de Reims and Vallée de la Marne.

## Interesting facts

- Brothers Raphaël and Vincent Bérêche have entirely eliminated chemical herbicides in their vineyards since 2002.
- Seventy percent of this cuvée undergoes fermentation and aging in 350-liter French oak barrels.
- The estate blocks malolactic fermentation across all wines to retain vibrant natural acidity and cellaring potential.

## Food pairing

The racy acidity and fine effervescence cut through rich fats, butter, and cream, while the vinous weight and autolytic complexity complement earthy truffles, aged cheeses, and roasted poultry. Rich seafood dishes match the wine's vibrant minerality and saline finish.

## Wine making process

The grapes are harvested manually from old vines averaging 42 years of age. Spontaneous alcoholic fermentation occurs with indigenous yeasts, with 70% of the wine vinified in 350-liter French oak barrels and 30% in temperature-controlled vats. Malolactic fermentation is strictly avoided to preserve natural acidity. The blend includes 35% reserve wines aged in demi-muids and tanks. Bottled without filtration, the wine undergoes secondary fermentation in bottle with 24 to 36 months of lees aging before disgorgement with a low dosage of 4.4 g/L.