Upon Athénais’ return to Chablis, she re-adopted the name Château de Béru and implemented Organic and Biodynamic practices in the vineyard -including using horses for plowing and hens for natural fertilizer and pest control - becoming certified as such in 2006 and 2009, respectively.

All of the grapes are handpicked, fermented with indigenous yeasts and 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.

After only a few vintages, it became clear that Athénais’ choices to remove synthetics from the vineyards, to actively contribute to the health of the Château’s soils and to intervene as little as possible in the cellar were the right ones, and her star has only continued to grow in Burgundy since.