Château de Béru is one of Chablis’ historic estates and a leading reference for biodynamic viticulture in Burgundy. Under the direction of Athénaïs de Béru, all the domaine’s vineyards are farmed organically (Ecocert) and biodynamically (Demeter), with the aim of revealing the identity of each individual parcel with complete transparency.

The estate’s philosophy favours spontaneous fermentations, long ageing on the lees and minimal intervention in the cellar, allowing each climat to express its own personality and the singular character of Béru’s Kimmeridgian soils.

Wine

The Château de Béru Chablis “Clos Béru” Monopole 2021 is the domaine’s flagship cuvée and the most complete expression of Béru’s historic terroir.

Produced from a monopole vineyard situated at approximately 300 metres above sea level, next to the château and enclosed by a wall built in the 12th century, this Chablis comes from an outcrop of almost pure Kimmeridgian limestone covered by a thin layer of clay. Its south/southwest exposure encourages optimal ripening while preserving the freshness and tension that characterise the estate.

The grapes are harvested by hand and whole-bunch pressed using a long, gentle pressing cycle. Fermentation occurs spontaneously with indigenous yeasts, followed by full malolactic fermentation. The wine is aged for 12 months in demi-muids, followed by 12 months in foudre, and finally 6 months in bottle before release. It is neither fined nor filtered.

The result is a Chablis of remarkable depth, intensity and complexity. Limestone minerality dominates, accompanied by white fruit, citrus and smoky notes, with impressive energy throughout. Despite its structure, the wine retains remarkable elegance, culminating in a long, saline and profoundly mineral finish.

Technical Information

Region: Chablis, Burgundy, France
Appellation: AOC Chablis
Grape Variety: 100% Chardonnay

Certifications:

• Organic Agriculture (Ecocert)

• Biodynamic Agriculture (Demeter)

Terroir

• “Clos Béru” monopole vineyard

• Village of Béru

• Approximately 300 metres above sea level

• South/southwest exposure

• Vineyard enclosed by a 12th-century wall

• Clay-limestone soils over an outcrop of Kimmeridgian limestone

Average Vine Age: Planted in the 1980s

Winemaking

• Hand harvested

• Long, gentle whole-bunch pressing

• Spontaneous fermentation with indigenous yeasts

• Full malolactic fermentation

• Fermented in wood

• Unfined

• Unfiltered

Ageing

• 12 months in demi-muids

• 12 months in foudre

• 6 months in bottle before release

Total SO₂: Approximately 30 mg/L

Food Pairing

• Lobster

• Turbot

• Sole

• Poultry with butter-based sauces

• Aged goat’s cheese