Domaine Berthenet is an old domaine situated in Montagny, which is in Côte Chalonnaise of Burgundy. The vineyards of the domaine cover 20 hectares of mostly white grapes. François Berthenet farms his vineyards following the sustainable approach, using biodynamic practices, without certification.

The wines of the domaine are fresh, with tender oak influence and minerality.

The top wines of the domaine are: Montagny Les Coères, Montagny Tête de Cuvée and Montagny Premier Cru. The Montagny Les Coères 2016 scored 89, the Montagny Tête de Cuvée 2016 scored 86 and the Montagny Premier Cru 2016 scored 85 by the Wine Advocate.

Robert Parker’s tasting notes on the Montagny Les Coères 2016: “The 2016 Montagny Les Coères has a lifted and floral bouquet with hints of peony accompanying the green apple aromas. I appreciate the vigor on display here. The palate is fresh on the entry with a pleasing cutting edge, fine salinity and with very satisfying precision on the finish. Recommended.”

Domaine Berthenet has been managed by François Berthenet since 2016. François Berthenet joined his father Jean-Pierre Berthenet in 2013. Jean-Pierre Berthenet took over the domaine in 1991. Until 2001 he used to work with the Buxy co-operative, but decided to become an independent winemaker in 2002.

Berthenet family has been present in Montagny for four centuries and ten generations. The domaine was created in 1974 when François Berthenet’s grandfather - Jean Berthenet purchased his first hectares planted with Chardonnay and Aligoté along with another parcel of Pinot Noir.

On the official site, François Berthenet says: “I am proud to succeed in this great family of winegrowers and to be able to contribute my stone to the building by producing wines in my style: authentic, sincere and generous.”

Domaine Berthenet is farmed according to the sustainable approach, using biodynamic practices, without certification. François Berthenet prefers machine-picking and grass between the vine rows to make his own compost. Yields average 70 hl per hectare.

Cultured yeasts may be used for some plots. The fermentation of early wines is done in a mix of tanks and barrels. The long-maturing wines are fermented entirely in barrels. Demi-muids and 228-litres barrels are used. Maturation of whites lasts approximately 10 months on the lees with malolactic fermentation. Sulphur can be used during bottling.