The village of Béru lies well to the east of Chablis, en route to Tonnerre. It boasts a château whose origins are rooted in the 12^th century, though most was rebuilt after a fire in 1640. The de Béru family have lived there since 1627, producing wine until the arrival of phylloxera. Comte Eric de Béru replanted the vineyards from 1987, notably the five-hectare walled Clos Béru. His daughter Athénaïs returned in 2006 to take over, converting the Clos to organic farming and has since then developed her thinking towards biodynamics and natural, sulphur free winemaking. The wine-making facilities were completely redeveloped in 2023, with the help of leading zero-carbon architect Marine Jacques-Leflaive.

There are several domaine bottlings of Chablis (Terroirs de Béru, Côte Aux Prêtres, Montserre, Orangerie) and a premier cru Vaucoupin, along with négociant wines under the label Les Vins d‘Athénaïs, specialising in the appellations of the wider Yonne, in partnership with organic/biodynamic growers. The star product of the domaine wines, priced accordingly, is the Clos Béru bottling which is matured for at least two years in foudres before bottling. Don’t expect classical Chablis but these are fascinating, original wines.