The history of Château de Béru takes back from the 12th century when the monks built the castle and its Clos. It has been the property of the Comtes de Béru for 400 years. Today Athénais de Béru is leading the estate and farming the 15 hectares of Chablis vineyard replanted in the 1980’s by her father. He unfortunately turned sick shortly after and had to leased out the vines. The contract stopped in 2005 when the tenant retired with no child to take over. This is when Athénais reclaimed the family’s holdings back. Vines were farmed very poorly so she has put a lot of effort restoring vegetal material introducing organic farming since 2006 (certified in 2010) and biodynamic since 2010 (certified in 2014).The vines are grown on limestone soils and are farmed biodynamically. They are pruned according to Poussard pruning system to foster sap flows.Fermentation happens naturally in stainless steel tanks on indigenous yeasts. The wine is then aged in barrels and stainless steel for 18 to 24 months. Clos Béru and Orangerie are going for 12 months in each container while the other cuvées are aged for 18 months in barrels (50%) and stainless steel (50%). Only a tiny amount of sulphur is used when necessary and labels differentiate the cuvées which are sulfur free from the others. Wines are not fined or filtered."The wines have a unique personality, with mineral notes expressing their flinty soils and a fresh and persistent finish. A natural wine masterpiece given the region’s climate"
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