The estate’s emblematic parcel-selected wine comes from a 4-hectare plot located in the immediate vicinity of the chateau, surrounded by a stone wall built in the 12th century, with densely planted 40-year-old vines. The whole-bunch pressing is followed by spontaneous fermentation, then by two and a half years of ageing in large barrels, and another half year of maturation in the bottles. It’s an intense, powerful, vibrant wine that is mineral in every detail.

Athénaïs de Béru left behind a successful career when she returned from the world of finance in 2006 and took over the family estate from her father. From the very first day, she treated organic cultivation as a basic principle, and after the transition, the next step came quickly: since 2011, the entire estate has been certified biodynamic. The wines are fermented spontaneously, mainly in barrels, and after long ageing they are bottled unfiltered, with only a minimal amount of added sulphur or none at all.