This estate wine was blended from several parcels of Béru Hill, from 40-year-old vines, from Kimmeridgian limestone soil that characterises the whole region. The whole-bunch pressing was followed by spontaneous fermentation and a year and a half of ageing on lees, in used barrels. It has a unique character, oxidative notes, stone fruits, kombucha, camomile, white-fleshed fruits and a precise structure.

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. For the estate wine, they blend from several parcels of the Béru Hill, and the precise and lean character that is customary in the wine region is polished to roundness by the low-intervention winemaking and long ageing. Béru wines are softer, they have a broader structure, oxidative notes and huge energy.