Producer wine
Château de Béru

COUNTRY :
France

REGION :
Chablis

PRODUCTION :

Laurence and Athénaïs de Béru

The Béru family has owned the historical Château de Béru domain for 400 years.

Until the philloxera crisis, when all the vines were uprooted, at the beginning of the 20th century, the domain used to rely solely on the wine for its revenues. It was only in 1987, that the Comte Éric de Béru, out of passion for wine, undertook to replant the entire vineyard, and in particular, the famous Clos Béru.

His wife, Laurence and their daughter Athénaïs are now running the domain. They have invested considerable means to improve the production quality and give a fresh start to the domain. These tremendous efforts and the choice to adopt organic farming are beginning to bear fruits, and are noticeable in the vintages that have been vinified by Athénais and her team since 2004.

The Chablis covers a wide area and offers very contrasted types of terroirs. In the particular case of the Château de Béru, the domain’s parcels cover a total of 8 hectares. They all are located in the Béru area and give wines that express the mineral and iodised notes typical of the village wines.

The vines are 30 years old. They are conducted in guyot double shoot, the density of plantation is 6500 feet per hectare.

Considerable improvements have been made since 2006, noticeably in the organic prevention of diseases, in the trellising, biodynamic practices, and in the soil work. General information on their practice:

Grape Variety
100% Chardonnay

Terroir
The Chablis of the domain is produced in a vineyard located on the top of the hill of Béru, above 300 meters. Its terroir was formed during the Kimmeridgian era and is mainly composed of crushed limestone and marine fossils.

Vineyard
The vines are approximately 30 years old. The pruning system is guyot double shape. 6500 vines are planted per hectare.
After a conversion to organic viticulture, the domain has now chosen an orientation towards biodynamy. Béru hillside’s terroirs are among the stoniest terroirs of Chablis.

Vinification and Aging
The grapes are handpicked at maturity in 10kg crates. The harvest is directly pressed – in a pneumatic press at low pressure. The juice is directly transferred to stainless steel tanks for fermentations. The wines are aged during 14 to 16 months and are bottled without any fining or filtration. The close attention brought at each step of the winemaking process is the key element, which allows for low sulphur vinification.

Harvest

End of September

 

Read more about Clos Béru here

CUVÉES
Wine

Chateau de Beru Chablis “Montserre”

Grape: Chardonnay
Vineyard Size: 1 hectare
Soil: kimmeridgien clay & limestone, high concentration of fossils
Average Age of Vines: 40 years
Harvest: By hand
Winemaking: direct press, fermentation in stainless steel, indigenous yeast
Aging: 6 month in old oak barrels
Fining: No.
Filtration: No.
So2: below 50mg/L

Wine

Athénaïs Saint Bris

Grape: Sauvignon Blanc
Vineyard Size: 1 hectare
Soil: kimmeridgien clay & limestone, high concentration of fossils
Average Age of Vines: 40 years
Harvest: By hand
Winemaking: pneumatic press, fermentation in stainless steel, indigenous yeast
Aging: 6 month in old oak barrels
Fining: No.
Filtration: No.
So2: below 50mg/L

Wine

Athénaïs Epineuil

Grape: Pinot Noir
Vineyard Size: 1 hectare on the slopes of Tonnerre
Soil: kimmeridgien clay & limestone, high concentration of fossils
Average Age of Vines: 40 years
Harvest: By hand
Winemaking: whole cluster fermentation in stainless steel, indigenous yeast
Aging: 16 month in old oak barrels
Fining: No.
Filtration: No.
So2: minimal

Wine

Athénaïs Côte d’Auxerre

Grape: Pinot Noir
Vineyard: on the Côte Auxerrois along the Yonne river
Soil: marl & limestone
Average Age of Vines: 40 years
Harvest: By hand
Winemaking: destemmed whole cluster fermentation in stainless steel, indigenous yeast
Aging: 16 month in old oak barrels
Fining: No.
Filtration: No.
So2: minimal

Wine

Athénaïs Montmains

Grape: Chardonnay
Vineyard: Montmains
Soil: marl & limestone
Average Age of Vines: 40 years
Harvest: By hand
Winemaking: destemmed whole cluster fermentation in stainless steel, indigenous yeast
Aging: 16 month in old oak barrels
Fining: No.
Filtration: No.
So2: minimal

Wine

Athénaïs Chablis 1er Cru “Mont de Milieu”

Grape: Chardonnay
Vineyard: Mont de Milieu
Soil: marl & limestone
Average Age of Vines: 40 years
Harvest: By hand
Winemaking: destemmed whole cluster fermentation in stainless steel, indigenous yeast
Aging: 16 month in old oak barrels
Fining: No.
Filtration: No.
So2: minimal

Wine

Clos Beru Chablis

Grape: Chardonnay
Vineyard Size: 1 hectare
Soil: kimmeridgien clay & limestone, high concentration of fossils
Average Age of Vines: 30 years
Harvest: By hand
Winemaking: direct press, fermentation in stainless steel, indigenous yeast
Aging: 14-16 month in old oak barrels
Fining: No.
Filtration: No.
So2: below 50mg/L