# Coteaux Champenois "Fèrebrianges Rouge Aux Entre-Deux" (2021)

- **Producer:** Domaine A. Bergère
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** violet, strawberry, raspberry, redcurrant, white pepper, herbaceous, vanilla, forest floor, wet leaves, mushroom

## About this wine

Domaine A. Bergère, established in 1949 by Albert Bergère in Épernay, is undergoing a profound quality renaissance under the guidance of young, ambitious winemaker Adrien Bergère. Adrien has shifted the estate's focus toward parcel-by-parcel (parcellaire) vinification to showcase the distinct, soil-specific identities of their terroirs. Alongside their celebrated champagnes, Adrien produces incredibly limited batches of still Coteaux Champenois. This rare red wine comes from the single 'Aux Entre-Deux' plot in Fèrebrianges, located in the Vallée du Petit Morin. The 2021 vintage represents one of the final releases from this historic parcel, with only 1,486 bottles produced globally, making it a highly sought-after collector's item.

## Interesting facts

- Only 1,486 bottles of this 2021 vintage were produced globally, making it an exceptionally rare find.
- This is the final vintage sourced from the 'Aux Entre-Deux' plot before production shifted to 'Les Champs Navettes'.
- Coteaux Champenois is Champagne's best-kept secret: a still red wine made in a region world-famous for sparkling wines.

## Food pairing

This light-bodied, high-acid red wine pairs beautifully with delicate meats and earthy dishes. The bright acidity cuts through the richness of duck or veal, while the wine's subtle forest floor and mushroom undertones perfectly mirror the earthiness of wild mushrooms and soft cheeses.

## Wine making process

The grapes are sourced from 50-year-old vines grown on highly calcareous clay-limestone soils. Following a meticulous 100% manual harvest, the grapes undergo hand-sorting. Spontaneous fermentation is driven entirely by indigenous yeasts in large, old wooden oak vats (foudres). The wine is then aged on its fine lees (sur lie) for 12 months in used 228-liter French oak barrels, utilizing a very low percentage of new oak to preserve pure terroir typicity. To maintain its natural character, the wine is bottled unfined and unfiltered.