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He's only done 500 of the 2nd fermentation, but he uses wild yeasts for the first. It is also interesting to taste the difference as he ages them under cork instead of crown cap before disgorgement. Really nuanced.
"By the way, on a non-natural wine note. Had the NV Bereche et Fils Extra Brut Reserve, it was just gorgeous." Bérèche is very much natural wine. As Peter Liem notes: "Bérèche completely stopped using chemical herbicides in 2004 and has planted cover crops in all of the vineyards, and since 2007 a portion of the vineyard is being converted to biodynamics." Raphaël is also experimenting with using natural yeasts not only for the first fermentation but for the second one, which I think is a risky and exciting (and very natural, of course) tack. is now following The Typepad Team
Dec 28, 2011