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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.
Commented Dec 28, 2011 on Natural wine movement, just noise? at The Feiring Line
Natural wine movement, just noise?
That was a tweet I responded to the other day, but I needed more than 140k. Natural wine bars existed in France since 1982, in the past five years wine bars and wine -oriented restaurants who focus on them in that city exploded to over 160 in Paris. There's at least one in virtually every ...
"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.
Commented Dec 28, 2011 on Natural wine movement, just noise? at The Feiring Line
Natural wine movement, just noise?
That was a tweet I responded to the other day, but I needed more than 140k. Natural wine bars existed in France since 1982, in the past five years wine bars and wine -oriented restaurants who focus on them in that city exploded to over 160 in Paris. There's at least one in virtually every ...
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