2021 Bérêche Et Fils "Rive Gauche", Champagne, France
ABOUT THIS WINE
100% Pinot Meunier from vines planted in 1969. Parcels are on the left bank of the Marne with clay-limestone and fossilized shells composing the soils. All grapes were harvested in 2020. Sourced from two plots, "Maisoncelle" and "La Côte aux Châtaigners". Aged for 36 months in bottle. Disgorged November 2023 with 2 g dosage.
ABOUT THIS PRODUCER
The Bereche family has been in the Champagne business since the mid-19th century, and like many families who own land in the region, sold grapes to the large houses for many years. It's only been in recent decades that the family has focused solely on its own production of wine from their 9.5 hectares in the Montagne de Reims.
Sons Raphael and Vincent, who joined the family business in the 2000s, have pushed the direction of the estate toward more natural methods: no herbicides or treatments in the vineyard unless absolutely necessary, and in the cellar, primary fermention is spontaneous.
Original: $95.00
-65%$95.00
$33.25Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
ABOUT THIS WINE
100% Pinot Meunier from vines planted in 1969. Parcels are on the left bank of the Marne with clay-limestone and fossilized shells composing the soils. All grapes were harvested in 2020. Sourced from two plots, "Maisoncelle" and "La Côte aux Châtaigners". Aged for 36 months in bottle. Disgorged November 2023 with 2 g dosage.
ABOUT THIS PRODUCER
The Bereche family has been in the Champagne business since the mid-19th century, and like many families who own land in the region, sold grapes to the large houses for many years. It's only been in recent decades that the family has focused solely on its own production of wine from their 9.5 hectares in the Montagne de Reims.
Sons Raphael and Vincent, who joined the family business in the 2000s, have pushed the direction of the estate toward more natural methods: no herbicides or treatments in the vineyard unless absolutely necessary, and in the cellar, primary fermention is spontaneous.
