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Crafted organically and biodyamically, this cuvée comes from a historic clos. More info
Chablis Clos Béru Monopole Château de Béru serve at a temperature of 12°C. It will pair perfectly with the following dishes: Tarte aux courgettes et ricotta, Tartare de daurade, Gougères chaudes au comté.
The Chardonnay used to make this cuvée comes from a 5-hectare clos in the village of Béru. The vines are 25 years old, on average, and grow on a south-facing slope of chalky soil. Grown organically and biodynamically, the noble varietal is harvested by hand at optimal maturity and taken to the winery in small cases.
The grapes are directly pressed and the musts pass through steel vats then casks to ferment. Malolactic fermentation is allowed before the wine matures on lees for a year and a half in casks already used to age two wines.
This is a complex wine that marries minerality with a lovely acidity. This confers not only a certain freshness but also good ageing potential. To savour with gastronomic dishes!
The Béru vineyard, nestled in the heart of the Chablis region, traces its roots back to the 13th century. The estate includes prestigious parcels in the Chablis and Chablis Premier Cru appellations, including the splendid Clos Béru. Bounded by ancient walls and spanning five hectares, this exceptional plot, solely dedicated to the cultivation of Chardonnay grapes, flourishes in a unique terroir characterised by clay-limestone soil and fossilised oyster shells. Positioned on the southern slope of a hill at an altitude of 300 metres, it benefits from an incredible microclimate. 2005 marked a pivotal moment for Athénais de Béru, previously working in finance, as she made the life-changing decision to embrace her family’s heritage and chose to reclaim her ancestors’ land. Through a fortuitous coincidence or perhaps a twist of fate, the vineyard became available as the tenant who had leased her father’s land retired prematurely, 20 years ahead of schedule, enabling her to take over the property. When she arrived in Chablis, Athénais, fuelled by her passion for fine wines, found herself a complete novice in terms of technical expertise. As a Parisian who had never worked the land, she faced a daunting challenge. Yet, undeterred and armed with insatiable curiosity, she embarked on a journey of experimentation, trial and error, adaptation, and learning from fellow winemakers. She sought guidance from others, undertook internships at different estates. Eventually, through perseverance and guided by both the wisdom of others and her own instincts, she eventually achieved her goals. Well aware of the exceptional terroir she has the privilege to own, Athénais endeavours to elevate its character while preserving its natural expression. To accomplish this, the estate operates without the use of additives. The vines are trained and pruned using the double Guyot method, encouraging natural competition between plants, limiting yields while promoting an ideal distribution of leaf coverage. The vines are meticulously hand-harvested, ensuring the utmost respect for the berries. In the winery, the winemaker uses native yeasts, allowing the grapes to express their singularity, without resorting to any fining or filtration techniques. Sulphur is sparingly used, if at all. To her, the sulphur-free final product represents the rewarding result of diligent work in the vineyard, although she maintains the freedom to intervene in the winemaking process when necessary.
iDealwine Price(1) corresponds to the hammer price and the buyer's premium charged by the auctioneer.
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