The Chablis of the domain is produced in a vineyard located on the top of the hill of Béru, above 300 meters. Its terroir was
formed during the Kimmeridgian era and is mainly composed of crushed limestone and marine fossils.
The vines are approximately 30 years old. The pruning system is guyot double shape. 6500 vines are planted per hectare.
After a conversion to organic viticulture, the domain has now chosen an orientation towards biodynamy. Béru hillside's
terroirs are among the stoniest terroirs of Chablis.
Date of harvest
End of September
Vinification and aging
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. The close attention brought at each step of the winemaking process is
the key element, which allows for low sulphur vinification.
The vintage 2012 was a complicated year in Burgundy, due to an accumulation of heavy rains and hailstorms. But the rays of
sun in September contributed to a nice concentration and to a beautiful maturity, which confirm the dynamic of 2012 vintage.
The Chablis 2012 is already well balanced and shows nice aromas, full of finesse and minerality. The ripeness of this vintage
is characteristic of our terroirs.