The Interesting history of Bérêche & fils you must know

Bérèche & fils is a Champagne House of 5 hectares in the Heart of the Champagne region situated in Ambonnay. The vineyard is mostly pinot noir but also has 9% chardonnay and 1% Pinot Meunier. The winery belongs to the Côte des Bar, producing primarily vins de terroir rather than blended wines that comprise some of the bigger houses. Known for its uncompromising quality, the Champagne house of Bérêche & fils was founded in 1847 by Joseph Léopold Berêche.

The estate is currently run by brothers Raphaël and Vincent Berêche, fourth-generation sons. For the past century and a half, they have maintained the independent grower status established by their forefathers, thus assuring them complete freedom of expression throughout the wine-making process. Moreover, this family domain is known for its impressive depth and range of terroirs — with 16 hectares spanning some of the best vineyards in Champagne (including over 60 plots within Vallée de la Marne & Côte des Blancs). Furthermore, in collaboration with their winemaker (biochemist) Alice Paillard, these talented vignerons have perfected a fully biodynamic farming model that allows their vintage wines to express the most subtle nuances of their blocks. Both brothers articulate a “winegrower” philosophy that enables Bérêche terroir to speak for itself — free from intrusive winemaking techniques and additives.

Online wine auctions is one of the few ‘negociants’ in Champagne, meaning that they make wine from grapes grown on their own 47 acres of farms, plus they also buy grapes from growers and make that juice into wine as well. Étienne Bérèche rejoint the Corps des Eaux et Forêts en 1865 quand il était 18 years old. After being posted to the Alps, he settled in Ambonnay in 1872 and founded Bérêche & fils with André Renouard. In 1900 his son Noël took over the family business. When François and Philippe Bérêche are asked what their role is, they say that they are “closed to the terroir ”.

This is true given the great importance they give to working their vineyard and maintaining high standards of quality. They have chosen to rely on hard work and patience rather than compromise on the quality of their champagne. Their winemaking methods may be traditional but they are not plagued by archaic notions. Each cuvée benefits from an individual approach, although one underlying principle remains; manual harvesting and low yields. By producing this way, they allow each vintage to express its personality to the fullest.’

Bérêche & fils champagnes are small production, boutique cuvees made exclusively by the Bérêche family in Rilly-la-Montagne, France. In 1850, Louis Bérêche started growing grapes and making his champagne. In 1917, his son Henri expanded the business, building a new cellar and a winery.

The tradition of several generations. In the 19th century, Eugène Berêche and his wife came from Luxembourg to settle down in the heart of Champagne, rue Carnot in Reims. They acquire a vineyard and launch the estate which will be passed on to their son Émile, who will in turn pass it on to his two sons André and Robert. The cellar is moved to Verzy where brothers Berêche is among the first in Champagne to carry out vinifications inside their vats in 1929.