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    227 Champagne Rosé AC NV Brut (SOLD OUT UNTIL 2013)
    Bérèche & Fils

    Grape:41% Pinot Noir, 41% Pinot Meunier, 18% Chardonnay (12% alc.)

    A rosé made by assemblage from the 2006 & 2007 vintage. The Bérèche family put in a lot of hard work in the vines and have really good touch in the cave, as displayed by this lovely rosé with excellent texture, ripe red fruits and chalky undertone. 6g/l dosage.

    Technical Information
    Winemaker: Famille Bérèche 
    Location: Ludes 1er Cru, Chigny les Roses 1er Cru, Trepail 1er Cru, Ormes, Mareuil le Port, Festigny 
    Size of
    domaine:    		 9.3 hectares (9000 bts of rosé) 
    Grape: 18% Chardonnay, 41% Pinot Meunier, 41% Pinot Noir. 32 years old on average. 8300 vines per hectare: massale selection. 
    Terroir: Limestone-clay, sand, flint, chalk soils (with lots of fossils). Average 15% slopes. 80 metres above sea level. Mix of aspects from north (exceptionally) for Mareuil (to capture the freshness of Pinot Meunier) to largely south-west through to south-east for the other sites. Average depth of soil 25-30cm above the chalk. 
    Viticulture: 8 hectares conducted in ‘carefully considered’ viticulture and 1 hectare in bio-dynamism since 2007. 7 full-time employees work in the vineyard/cave. Debud twice so never need to practice vendanges en vert. Plough in the spring and autumn. Control the growth of grass (cut back when too vigorous). No herbicides. Have a large team of 40 harvesters for the manual harvest. Control the quality of harvesters’ work rigorously. Yields of 72 hectos per hectare in 2007. 
    Vinification: Use a pneumatic press. Allow juice to settle for 12 hours, no enzymes used. Natural, indigenous yeasts only for initial fermentation. Made from a blend of 2 recent vintages (vinified in enamel lined vats) to which they assemble 12% Pinot Noir/Pinot Meunier red wine vinified in barrel. Racked once and add sulphur to prevent malo-lactic fermentation in order to preserve freshness. Bottled off in May and spends 18 months sur latte under cap. 24 g/l of sugar for the secondary fermentation. 6 g/l of dosage (made of old reserve wines and organic cane sugar).  
    Press:  

     

    qty (bottles) exc vat: £