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Athénaïs de Béru - Beaujolais 2017
Burgundy - Beaujolais-Villages - Red Wine -Beaujolais 2017 of Athénais de Béru comes from a parcel located in the commune of Denicé, planted on sandy soil with a granitic subsoil.
This Gamay is trained in gobelet, trellised on stilts, at a density of 10 000 vines/ha.
Vinification in whole bunches: after vatting in a truncated wooden tank, the alcoholic fermentation takes place under the action of indigenous yeasts. The vinification is without input, aiming at a soft extraction, thanks to light pumping over and punching down.
Total maceration of 2 to 3 weeks. Aged for 18 months in Burgundy rooms.
Neither filtered nor fined
Located in Burgundy, in the heart of the Chablis vineyard, this family estate has fifteen hectares of vines planted around a hill at the top which culminates the Château de Béru. Family property since the 17th century, the castle was taken over in 2006 by Athénaïs de Béru.
The latter adopted an organic and biodynamic culture in 2010. Determined and dynamic, she returned to working the soil, with manual harvesting, green work and the use of plants to find varied fauna and flora and to strengthen the protection of the vine against diseases.
The vinification is done without inputs or racking, the maturation is long and conducted with respect to cycles and seasons. For some years now, certain vintages have been bottled without sulfur.
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Product Details
Athénaïs de Béru - Beaujolais 2017
Country:
France
Area:
Burgundy
Appellation:
Beaujolais-Villages
Producer:
Château de Béru
Vintage:
2017
Varietals:
Chardonnay
Dress:
Bouquet:
Palate:
In cellar:
2 to 5 years
Tasting profile:
Powerfull
Food & Wine:
Red meat (Beef, Lamb...)
Serving:
Open and taste !
Temperature:
10°C-12°C
Beaujolais 2017 of Athénais de Béru comes from a parcel located in the commune of Denicé, planted on sandy soil with a granitic subsoil.
This Gamay is trained in gobelet, trellised on stilts, at a density of 10 000 vines/ha.
Vinification in whole bunches: after vatting in a truncated wooden tank, the alcoholic fermentation takes place under the action of indigenous yeasts. The vinification is without input, aiming at a soft extraction, thanks to light pumping over and punching down.
Total maceration of 2 to 3 weeks. Aged for 18 months in Burgundy rooms.
Neither filtered nor fined
Located in Burgundy, in the heart of the Chablis vineyard, this family estate has fifteen hectares of vines planted around a hill at the top which culminates the Château de Béru. Family property since the 17th century, the castle was taken over in 2006 by Athénaïs de Béru.
The latter adopted an organic and biodynamic culture in 2010. Determined and dynamic, she returned to working the soil, with manual harvesting, green work and the use of plants to find varied fauna and flora and to strengthen the protection of the vine against diseases.
The vinification is done without inputs or racking, the maturation is long and conducted with respect to cycles and seasons. For some years now, certain vintages have been bottled without sulfur.