It’s both an estate wine and a village wine, blended from several parcels of Béru Hill, from 40-45-year-old vines that grow on Kimmeridgian limestone soil that defines the entire region. The whole-bunch pressing is followed by spontaneous fermentation and one and a half years of ageing on lees in used barrels. The deeper yellow colour typical of the estate's wines, the roundness, oxidative notes and stone fruits, alongside kombucha, chamomile and white-fleshed fruits appear in it, too.

Athénaïs de Béru left behind a successful career when she returned from the financial world in 2006 and took over the family estate from her father. From the first day, she treated organic cultivation as a basic principle, and the next step came quickly after the transition – since 2011, the entire estate has been certified biodynamic. The wines are spontaneously fermented, mainly in barrels, and then after a longer ageing period, they are bottled unfiltered, with minimal or no added sulphur. In the wines of Athénaïs, the precise and sharp character that’s usual in the wine region is replaced by the typical character of non-interventionist winemaking and long ageing. Béru wines are softer with broad structure, oxidative notes and high energy.