ORGANIC FARMING
The steep nature of the vineyards inhibits all kinds of mechanical work – everything is done manually, harvest included.
Vinification is as old school as it gets. For Côte-Rôtie: no destemming, native yeast-fermentation, mostly submerged cap (sometimes remontage). Co-ferments with around 5 % Viognier. Wines age in oak, of which only 15 % is new.
Bénétière is today a hallmark of traditional northern Rhône – a unicorn legend and humble human.
The steep nature of the vineyards inhibits all kinds of mechanical work – everything is done manually, harvest included.
Vinification is as old school as it gets. For Côte-Rôtie: no destemming, native yeast-fermentation, mostly submerged cap (sometimes remontage). Co-ferments with around 5 % Viognier. Wines age in oak, of which only 15 % is new.
Bénétière is today a hallmark of traditional northern Rhône – a unicorn legend and humble human.