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. When Chablis is good it is very good.
Notes on the producer
The Béru family has owned the historical Château de Béru domain for 400 years and even writings by 9th-century monks note the vineyards growing here. It was during the Middle Ages that the wines here received international appreciation, often appearing on royal tables. This was until the philloxera crisis, when all the vines were uprooted, at the beginning of the 20th century. The Chateau then had somewhat of a hiatus and 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. Since 2005, only organic methods have been used on the estate, and from 2010 they began to convert to biodynamic practices. Now only a limited amount of natural chemical intervention is used, such as treatment with sulphur, and a horse-drawn plough prepares the soil, rather than a tractor. It hasn’t always been easy for the family – in 2016, for example, they lost all of their crops to a late April frost. But despite this, the estate has recovered and continues to build on its already steadfast reputation.