Château de Béru Chablis “Terroirs de Béru” 2023

Producer

Château de Béru is one of Chablis’ historic estates and one of the region’s leading references for biodynamic viticulture. Under the direction of Athénaïs de Béru, the domaine has reclaimed its identity through a profound respect for terroir, with all vineyards certified organic (Ecocert) and biodynamic (Demeter).

All the vineyards are situated on the hill of Béru, a natural amphitheatre where high altitude, a more northerly exposure and soils rich in Kimmeridgian limestone give the wines a distinctive identity defined by purity, tension and minerality.

Wine

The Château de Béru Chablis “Terroirs de Béru” 2023 represents the purest expression of the hill of Béru. It is produced from a blend of different parcels across the estate, united by one defining element: the strong presence of clay-limestone soils over Kimmeridgian limestone, responsible for the distinctive mineral signature of this Chablis.

The grapes are harvested by hand and whole-bunch pressed using a long and very gentle pressing cycle. Fermentation occurs spontaneously with indigenous yeasts, and the wine remains 18 months on fine lees in stainless steel tanks, preserving the purity and energy of the terroir. It is neither fined nor filtered.

The result is a Chablis of remarkable precision, where delicate aromas of white fruit meet pronounced limestone minerality. The palate reveals vibrant freshness, an elegant texture and a long, saline and profoundly mineral finish, offering an exemplary expression of the identity of the hill of Béru.

Technical Information

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

Certifications:

• Organic Agriculture (Ecocert)

• Biodynamic Agriculture (Demeter)

Terroir

• Clay-limestone soils

• Strong presence of Kimmeridgian limestone

• Vineyards situated on the hill of Béru

Average Vine Age: Planted in the 1980s

Winemaking

• Hand harvested

• Whole-bunch pressing

• Long, gentle pressing cycle

• Spontaneous fermentation with indigenous yeasts

• Full malolactic fermentation

• Light racking off the gross lees

• Unfined

• Unfiltered

Ageing

• 18 months on fine lees in stainless steel tanks

Total SO₂: Approximately 30 mg/L

Food Pairing

• Oysters

• Lobster

• Fresh shellfish

• Grilled fish

• Goat’s cheese