Born into a family whose winemaking histories date back to the 1800s, Raphaël and Vincent Bérêche started working with their father Jean-Pierre in 2004 and soon became known for their almost fanatical commitment to quality. They have ten full-time employees farming nine hectares of land using biodynamic practices, in order to ensure maximal terroir expression. Each parcel of vines is vinified and aged separately in barrel. Even en tirage, their wine is under cork, with each bottle disgorged by hand. They keep a solera of sorts, started in 1985, which is drawn off by 2/3 each year and then replaced. It’s no surprise that they’re making some of the most coveted wines in Champagne.