Louis Chenu Pére & Filles
Louis Chenu Père & Filles is a family winery in Savigny-les-Beaune, Burgundy. We have been working the vine and producing wine for five generations now. This wine is part of the family and is very dear to us. The first parcels of vineyard were bought by Louis Chenu in 1914 and are today worked by his great grandson Louis Chenu with the help of his wife and daughters. We are constantly aware of the importance of respecting the vineyard, the quality of the wine and providing a warm welcome for customers who visit our cellars. Juliette and Caroline have been working as a team for a number of years to strengthen and build on the quality of the wines.
Our vines are all situated in the Savigny-les-Beaune district of the Côte de Beaune. We mainly produce Savigny-les-Beaune Premiers Crus, “Aux Clous”, “Les Hauts-Jarrons”, “Les Lavières” or “Les Talmettes” wines, but also a rare white Savigny-les-Beaune Village wine.
Like all Burgundy reds, our Savigny reds come from the pinot noir grape. This grape variety was brought to Burgundy by the Cistercian monks and made compulsory in the 14th century. Like all great Burgundy whites, the white wines come from the chardonnay grape. The particularity of our vintage comes from the presence of old stocks of the pinot blanc variety (around 10%), which adds suppleness and balance to the chardonnay.
We ourselves carry out the work on the vine over the course of the seasons (pruning, burning the vine shoots, tillage, pulling back, trimming back, treatments and green harvesting), as well as the actual production of the wine (topping up, racking and fining). The harvest is done by hand and takes approximately a week. Our winemaking process is traditional: the grapes are de-stemmed, crushed, cold-macerated for a few days then trodden down on a daily basis. The process of fermentation is carried out naturally at low temperatures. After a period of 2 weeks in vats, the wines are brought to the cellar and aged over 18 months. Whenever possible, the red wines are not filtered. As for the white grapes, they are pressed immediately after being harvested and once the must has been purged, are stored in the cellar in barrels for the duration of the alcoholic fermentation process. They are filtered and bottled after a year.
