Producer

Château de Béru is one of Chablis’ historic estates and an essential 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 unique identity of each parcel through a minimal-intervention approach.

Spontaneous fermentations, long ageing on the lees and the absence of fining and filtration allow each climat to faithfully express its geological origins and individual microclimate.

Wine

The Château de Béru Chablis “Orangerie” 2022 comes from an exclusive parcel of just half a hectare, situated at the top of the hill of Béru, next to the estate’s château.

This tiny Clos, protected by ancient 12th-century walls, benefits from a particularly distinctive microclimate. Facing south and sheltered from the winds, it sits on an island of clay over the characteristic Kimmeridgian limestone, creating one of the domaine’s most singular terroirs.

The grapes are harvested by hand and whole-bunch pressed using a long, gentle pressing cycle. Fermentation occurs spontaneously with indigenous yeasts in oak barrels, followed by 12 months of ageing in 350-litre oak barrels and a further 6 months on fine lees in tank. The wine is neither fined nor filtered.

The nose reveals citrus notes, accompanied by delicate hints of orange peel and an elegant bitterness that adds considerable complexity. On the palate, it is broad and textured, with remarkable volume and a limestone minerality that carries through to a precise and persistent finish.

Technical Information

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

Certifications:

• Organic Agriculture (Ecocert)

• Biodynamic Agriculture (Demeter)

Terroir

• “Clos de l’Orangerie” parcel

• Area: 0.5 hectares

• Approximately 300 metres above sea level

• South-facing exposure

• Protected by the château’s 12th-century walls

• Clay soils over Kimmeridgian limestone

Average Vine Age: 35 to 40 years

Winemaking

• Hand harvested

• Long, gentle whole-bunch pressing

• Spontaneous fermentation with indigenous yeasts

• Fermentation in oak barrels

• Light racking off the gross lees

• Unfined

• Unfiltered

Ageing

• 12 months in 350-litre oak barrels

• 6 months in tank on fine lees

Total SO₂: Approximately 30 mg/L

Food Pairing

• Lobster

• Sole

• Scallops

• Poultry with butter-based sauces

• Aged goat’s cheese