Awards

Perfume

Taste
Serve at:
06 - 08 °C.
Longevity:
10 - 15 years

Producer
Bereche
From this winery
- Start up year: 1847
- Bottles produced: 85.000
- Hectares: 10
The 5th generation has been in place since 2004. The last 10 years have been dedicated to several key factors: the transmission of expertise, the quality of work and the continuity of the style of the House. We respect our soil and our vineyards to the highest point. We want to hand them down intact for future generations. We pay attention to every detail of our work in order to excel in precision, tradition and respect for life to serve our wines.
Every action has been adequately thought out. Of course our land is plowed and we also use weed control to limit disease. This vegetation cover avoids herbicides, insecticides and anti-rots. Everything begins with the soil. The fertilization is organic. We feed wildlife which in turn feeds flora and thus the soil is working. As a result the House Be´re^che has one of the lowest treatment frequency index in the Champagne region. It is also among the first to be certified High Environmental Quality (level 3). Read more
Every action has been adequately thought out. Of course our land is plowed and we also use weed control to limit disease. This vegetation cover avoids herbicides, insecticides and anti-rots. Everything begins with the soil. The fertilization is organic. We feed wildlife which in turn feeds flora and thus the soil is working. As a result the House Be´re^che has one of the lowest treatment frequency index in the Champagne region. It is also among the first to be certified High Environmental Quality (level 3). Read more


Starters
Fish
Shellfish
Cheese
White fish
Name | Bereche & Fils Champagne Brut Reserve Magnum |
---|---|
Type | White green classic method sparkling wine brut |
Denomination | Champagne AOC |
Size | 1,50 l |
Alcohol content | 12.5% by volume |
Grape varieties | 35% Chardonnay, 35% Pinot Meunier, 30% Pinot Nero |
Country | France |
Region | Champagne region |
Vendor | Bereche |
Wine making | Slow fermentation in barrels and small vats. |
Aging | On lees, 24 to 36 months on laths. |
Allergens | Contains sulphites |