Raphaël and Vincent Bérêche, together with their father, have been farming their nine-hectare biodynamic estate in Champagne since 2004. They employ natural yeasts and ferment most of their wines in oak barrels, a method that adds depth and complexity. By avoiding malolactic fermentation, they maintain the wines’ natural acidity, resulting in a vibrant and fresh profile. Additionally, their increasing use of cork for secondary fermentation enhances the texture and longevity of the wines. Their Brut Reserve, a blend of Pinot Noir, Chardonnay, and Pinot Meunier, exemplifies this meticulous approach, offering a structured, mineral-driven Champagne that beautifully expresses the unique terroirs of their vineyards.