Champagne Brut Réserve (Non-vintage) - Bérêche et Fils

Winemaking methods used for Champagne Brut Réserve

Alcoholic fermentation with indigenous yeasts

Alcoholic fermentation with indigenous yeasts is a winemaking technique that brings out the authenticity of a place and the natural expression of the grape. In this process the must ferments thanks to the wild yeasts present on the grape skins and in the cellar environment, with no cultured yeasts added. It reflects a craft, sustainable philosophy aimed at highlighting the unique character of the terroir.

Post-fermentation blending

Post-fermentation blending, also known as post-fermentative blending, is a winemaking practice that consists of combining wines from separate fermentations only after each has completed its own fermentation process. It is a technical and stylistic choice that allows the producer to control the final balance of the wine with precision, making the most of the best characteristics of each component. This technique is very common in both white and red wines, and is often used in terroir blends, in international blends and also in great metodo classico sparkling wines. Why is post-fermentation blending carried out? Because each grape, parcel or vat can express different characters: aromatics, acidity, structure, softness...The final blend is the result of tastings and micro-blends, in order to find the best possible balance.It makes it possible to manage spontaneous fermentations, and those in wood, stainless steel, concrete or amphora, in different ways, and then to combine them afterwards with precision. Practical examples of use Blending of different grape varieties, e.g. Cabernet and Merlot, Grenache and Syrah, Chardonnay and Viognier. Wines obtained from different vineyards, with parcels vinified separately to preserve their identity. Different fermentation vessels: stainless steel, barrique, concrete or amphora. Blending of wines with or without malolactic fermentation, to balance freshness and softness. Advantages of Post-Fermentation Blending Absolute precision in the final result.The possibility of correcting natural imbalances (e.g. too much acidity or structure).Better expression of the complexity and harmony of the wine.Each component can be managed and matured to measure. Wines that use this technique Bordeaux blends: Cabernet Sauvignon + Merlot + Cabernet FrancSouthern Rhône blends: Grenache + Syrah + MourvèdreMetodo Classico: cuvées are often the result of post-fermentative blendingWines from native varieties vinified as a single variety, then combined to create balance between parcels

Second fermentation in the bottle

Second fermentation in the bottle is the distinctive stage of the Metodo Classico (or Champenoise), the technique used to produce high-quality sparkling wines. After a first fermentation that gives rise to a base wine, the wine is bottled with the addition of a “liqueur de tirage” (a mixture of sugar and yeasts) which starts a new fermentation directly in the bottle, responsible for the natural formation of the bubbles. This practice lies behind some of the world's most refined wines, such as Champagne, Franciacorta, Trento DOC and Crémant.

Ageing methods used for Champagne Brut Réserve

In stainless steel

Ageing in stainless steel is a winemaking practice aimed at preserving the freshness, aromatic integrity and varietal purity of the wine. It is used above all for white, rosé and young red wines, but also for light, easy-drinking reds that do not require maturation in wood. Stainless steel vessels are inert and impermeable to oxygen, so they do not interact with the wine: this makes it possible to bring out the fruity, floral and mineral component of the grape and of the terroir.

In bottle

Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials. Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.

In bottle (over 36 months)

Ageing in bottle for more than 36 months is a practice reserved for wines for long laying down, designed for those seeking depth, finesse and maximum aromatic development. During this extended period, the wine matures sheltered from light and oxygen, letting time do its work in silence. This stage is particularly important for vintage wines, riservas and great classics, which in this way reach a perfect balance between intensity, elegance and sensory complexity.

Time on the lees for Champagne Brut Réserve