COUNTRY :
France
REGION :
Chablis
PRODUCTION :
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
Athénaïs Amphore Côtes D’Auxerre
Region: Burgundy
Grape: Pinot Noir
Vineyard Size:
Soil: schist
Average Age of Vines: 40 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: fermentation in amphora
Aging: in old oak
Fining: none
Filtration: none
Added S02: minimal
“AmalGamay”
Region: Burgundy
Grape: Gamay, Aligoté
Vineyard Size:
Soil: clay, limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: spontaneous co-fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02: none
Chablis “Côte Aux Prêtres – Sans Soufre”
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: clay, limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: malolactic fermentation with indigenous yeasts
Aging: 18 months in old oak and stainless steel
Fining: none
Filtration: none
Added S02: none
Chablis “Montserre Zero”
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: clay, limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: spontaneous fermentation in old oak with indigenous yeasts
Aging: in old oak
Fining: none
Filtration: none
Added S02: none
Chablis “Orangerie Zero”
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: clay, limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: malolactic fermentation with indigenous yeasts
Aging:18 months in old oak
Fining: none
Filtration: none
Added S02: none
Athénaïs Syrah
Region: Burgundy
Grape: Syrah
Vineyard Size:
Soil: schist
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: fermentation in old oak, no temperature control
Aging: in old oak
Fining: none
Filtration: none
Added S02: minimal
Athénaïs “Grenache Etcetera”
Region: Burgundy
Grape: Grenache, Syrah, Mourvèdre
Vineyard Size:
Soil: schist
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: fermentation in old oak, no temperature control
Aging: in old oak
Fining: none
Filtration: none
Added S02: minimal
Athénaïs Carignan
Region: Burgundy
Grape: Carignan
Vineyard:
Soil: limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: fermentation in old oak, no temperature control
Aging: in old oak
Fining: none
Filtration: none
Added S02: none
Athénaïs Vermentino
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: fermentation in old oak, no temperature control
Aging: in old oak
Fining: none
Filtration: none
Added S02: minimal
Athénaïs Bourgogne Chardonnay
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: fermentation in stainless steel
Aging: in foudres
Fining: none
Filtration: none
Added S02: minimal
Athénaïs Chablis Preuses Grand Cru
Region: Burgundy
Grape: Chardonnay
Vineyard Size: 14 hectares
Soil: clay, limestone
Average Age of Vines: 35 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: fermentation in steel, indigenous yeasts
Aging: in old oak
Fining: none
Filtration: none
Added S02: low
Athenaïs Chablis Montée de Tonnerre 1er Cru
Region: Burgundy
Grape: Chardonnay
Soil: marl, limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: low pressure pneumatic press, fermentation in old oak
Aging: 16 months in old oak
Fining: none
Filtration: none
Added S02: minimal
Athenaïs Chablis Blanchot Grand Cru
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: limestone
Average Age of Vines: 35-40 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: malolactic fermentation with indigenous yeasts
Aging: 18 months in old oak
Fining: none
Filtration: none
Added S02: 2mg/L at bottling
Athenaïs Pinot Gris
Region: Burgundy
Grape: Pinot Gris
Vineyard Size:
Soil: clay, limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: fermentation in old oak, one month maceration on skins
Aging: 12 months in amphora
Fining: none
Filtration: none
Added S02: none
Athenaïs Beaujolais
Region: Burgundy
Grape: Gamay
Vineyard Size:
Soil:
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: whole cluster fermentation, indigenous yeasts
Aging: 16 months in old oak
Fining: none
Filtration: none
Added S02: minimal
Athenaïs Saint-Bris Bourgogne Mont Embrase
Region: Burgundy
Grape: Sauvignon Blanc
Vineyard Size: 1 hectare
Soil: kimmeridgien clay, limestone
Average Age of Vines: 40 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: pneumatic press, fermentation in stainless steel with indigenous yeasts
Aging: 6 months in old oak barrels
Fining: none
Filtration: none
Added S02: below 50mg/L
Athenaïs Epineuil Bourgogne “Hauts Dannots”
Region: Burgundy
Grape: Pinot Noir
Vineyard Size:
Soil: limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: fermentation in old oak, no temperature control
Aging: in old oak
Fining: none
Filtration: none
Added S02: minimal
Athenaïs Côtes d’Auxerre Bourgogne Pinot Noir
Region: Burgundy
Grape: Pinot Noir
Vineyard Size:
Soil: marl, limestone
Average Age of Vines: 40 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: destemmed, whole cluster fermentation in stainless steel, indigenous yeasts
Aging: 16 months in oak barrels
Fining: none
Filtration: none
Added S02: minimal
Athénaïs “Love Joy” Blanc
Region: Languedoc-Roussillon
Grape: Sauvignon Blanc
Vineyard Size:
Soil: clay, limestone
Average Age of Vines:
Farming: organic
Harvest: by hand
Winemaking: fermentation in amphora
Aging: in amphora
Fining: none
Filtration: none
Added S02: minimal
Athénaïs Amphore Chardonnay
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil:
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: fermentation in amphora
Aging: in amphora
Fining: none
Filtration: none
Added S02: none
Athénais Chablis Mont de Milieu 1er Cru
Region: Burgundy
Grape: Chardonnay
Vineyard Size: 34 hectares
Soil: marl, limestone
Average Age of Vines: 40 years
Farming:
Harvest: by hand
Winemaking: destemmed, whole cluster fermentation in stainless steel, indigenous yeasts
Aging: 16 months in old oak barrels
Fining: none
Filtration: none
Added S02: minimal
Athénais Irancy “Cherelle”
Region: Burgundy
Grape: Pinot Noir
Vineyard Size:
Soil: limestone-rich
Average Age of Vines: 35-40 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: whole cluster, fermentation with indigenous yeasts
Aging: 12 months in old oak
Fining: none
Filtration: none
Added S02:
Athénais Chablis Montmains 1er Cru
Region: Burgundy
Grape: Chardonnay
Vineyard Size: 1.46 hectares
Soil: clay, limestone
Average Age of Vines: 40 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: destemmed, whole cluster, fermentation in stainless steel with indigenous yeasts
Aging: 16 months in old oak
Fining: none
Filtration: none
Added S02: minimal
Chablis “Monopole”
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: clay, limestone, fossilized oyster shells
Average Age of Vines: 30 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: malolactic fermentation in new oak
Aging: 30 months in old oak
Fining: none
Filtration: none
Added S02: 2 mg/L at bottling
Chablis 1er Cru “Vaucoupin”
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: calcareous clay, limestone
Average Age of Vines: 35-40 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: malolactic fermentation in old oak
Aging: 18 months in old oak
Fining: none
Filtration: none
Added S02: 2 mg/L at bottling
Chablis “Terroirs de Béru”
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: clay, chalk, limestone
Average Age of Vines: 35-40 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: malolactic fermentation in stainless steel
Aging: 12-18 months in stainless steel
Fining: none
Filtration: none
Added S02: 2 mg/L at bottling
Chablis “Côte aux Prêtres”
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: clay, chalk, limestone
Average Age of Vines: 35-40 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: malolactic fermentation with indigenous yeasts
Aging: 18 months in old oak and stainless steel
Fining: none
Filtration: none
Added S02: 2 mg/L at bottling
Chablis “Orangerie”
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: clay, chalk, limestone
Average Age of Vines: 35-40 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: malolactic fermentation with indigenous yeasts
Aging: 18 months in old oak
Fining: none
Filtration: none
Added S02: 2 mg/L at bottling
Chablis “Montserre”
Region: Burgundy
Grape: Chardonnay
Vineyard Size:
Soil: clay, limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Winemaking: spontaneous fermentation in old oak with indigenous yeasts
Aging: in old oak
Fining: none
Filtration: none
Added S02: 2 mg/L at bottling