Domaine Benoît Ente is a well-known domaine situated in Puligny-Montrachet, Burgundy. The domaine’s vineyards cover 6 hectares and 20 different plots. Benoît Ente farms his vineyards according to an organic approach with the certification on the way. Sustainable principles are also applied.

The domaine holds a monopole Puligny-Montrachet Clos de la Truffières.

The wines of the domaine are intense and precise.

The top wines of the domaine are: Puligny-Montrachet Premier Cru Les Folatières En La Richard, Puligny-Montrachet Premier Cru Clos de la Truffière and Puligny-Montrachet Premier Cru Les Referts. The Puligny-Montrachet Premier Cru Les Folatières En La Richard 2019 scored 95, the Puligny-Montrachet Premier Cru Clos de la Truffière 2020 scored 94 and the Puligny-Montrachet Premier Cru Les Referts 2010 scored 94 by the Wine Advocate.

Robert Parker’s tasting notes on the Puligny-Montrachet Premier Cru Les Folatières En La Richard 2019: “Aromas of peach, orange oil, lemon zest, freshly baked bread and buttery pastry introduce the 2019 Puligny-Montrachet Premier Cru Les Folatières En La Richard, a medium to full-bodied, ample and satiny wine that's layered and chiselled, with terrific concentration, racy acids and a long, saline finish. It's one of the best wines I've ever tasted from Ente. Some 60 percent of the cuvée matured in 600-liter barrels, the rest in glass "wine globes”.”

Domaine Benoît Ente has been managed by Benoît Ente since 1998. He took over 3 hectares of his parents’ vineyards in 1990, but all the harvest was sold to the négociant until 1997, only after that Benoît Ente focused on producing wines under his label. In 2014 Benoît Ente inherited 3 more hectares from his aunt.

Benoît Ente’s older brother Arnaud Ente holds a domaine in Meursault.

Domaine Benoît Ente’s vineyards are farmed organically, with the certification on the way. Sustainable principles are also applied.

Benoît Ente, the winemaker, prefers early manual harvesting.

Light crushing is done before pressing. Settling lasts approximately 24 hours. Vinification is done in wood. For the first 12 months of maturation, the juice is stored in barrels or vats and 6 more months in vats only. Filtration is not needed. The bottles are closed with a high-quality cork and then waxed.