Nestled in the heart of Savigny-lès-Beaune, in the Côte de Beaune region of Burgundy, lies the small but mighty winery of Chantereves. This family-owned producer has been making waves in the wine world with their exceptional Pinot Noir, Gamay, Chardonnay, and Aligoté varieties.
What sets Chantereves apart is their dedication to organic farming and biodynamic methods. While their own vineyards are farmed organically, they also carefully select grapes from sustainable, organic, or biodynamic sources. This commitment to sustainable practices not only produces top-quality grapes, but also ensures that the land is preserved for future generations.
In...
Nestled in the heart of Savigny-lès-Beaune, in the Côte de Beaune region of Burgundy, lies the small but mighty winery of Chantereves. This family-owned producer has been making waves in the wine world with their exceptional Pinot Noir, Gamay, Chardonnay, and Aligoté varieties.
What sets Chantereves apart is their dedication to organic farming and biodynamic methods. While their own vineyards are farmed organically, they also carefully select grapes from sustainable, organic, or biodynamic sources. This commitment to sustainable practices not only produces top-quality grapes, but also ensures that the land is preserved for future generations.
In the winery, the focus is on minimal intervention and allowing the grapes to fully express themselves. For their white wines, the grapes undergo a long press cycle and ambient yeast fermentation, with the possibility of using a pied de cuve for added complexity. The wine is then aged for 12 months in a variety of barrels, ranging from 228L to 600L, before being blended and further aged in stainless steel tanks. The result is a wine that truly reflects its terroir, without any fining or filtration.
Since 2014, Chantereves has also embraced 100% whole-cluster fermentation for their red wines. This technique, coupled with ambient yeast fermentation in wooden vats, creates a wine that is bold and full of character. The use of pump-overs and foot punch-downs during the cuvasion process adds depth and complexity to the finished product. After being aged for 12 months in used barrels, the wine is racked and aged on the lees in stainless steel tanks. As with their white wines, minimal SO2 additions are made, only if needed, during the later stages of aging and before bottling.
With a maximum of 200 words, it is impossible to fully capture the passion and dedication that goes into each bottle of Chantereves wine. But one sip of their carefully crafted cre
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