Vincent and Raphaël Bérêche, together with their father, Jean-Pierre, run the family estate, which has been operating since 1847. A major turning point for the estate came in 2004 when the young brothers were among the first in the region to transition to chemical-free viticulture. Since then, they have cultivated their own 11 hectares of vineyards using organic and biodynamic methods. On their plots, the three main grape varieties grow in equal proportions, and the soil is almost entirely pure limestone. 
The base wines are made with minimal intervention, undergoing spontaneous fermentation in barrels, and are bottled unfiltered in May without malolactic fermentation. During the secondary fermentation, most of the bottles are sealed with natural cork instead of crown caps, allowing the wine to breathe and interact with the outside world while ageing on the lees. This results in “a creamier structure and finer bubbles,” as Raphaël explains, greeting us in his apron with a wrench in his back pocket as he steps out of the cellar. The cellar has a patina of history, and the bottles are disgorged by hand, one by one.
The estate's bestseller and a consistently reliable wine year after year is the Brut Réserve. It is a blend from a total of seven hectares of vineyards, with vines older than 40 years. The three grape varieties are present in almost equal proportions, with one-third of the final blend being reserve wine. After unfiltered bottling, the wine undergoes 2-3 years of bottle ageing before disgorgement. The current series of the magnum version was disgorged in November 2023, with a dosage of 6 g/l. Limited release.