The Maison En Belles Lies, Maranges is a pure pinot noir, with the aroma of black fruits, blackberries, currants and sloes.
On the palate it is fresh and frank; the brilliant color and the perfect finish. The fifteen months of aging in oak barrels have softened the tannins, releasing a pleasant softness
Long vinification in wooden vats, with whole bunches, without added sulphur. Few processes: three pumping overs and four "pigeages" during fermentation. Pressing in a vertical press. Blend of flower wine and pressed wine after tasting.
Aged for 15 months in three-year oak barrels. Racking off and bottling by gravity at the Domaine.
Harmony and wisdom are words that best describe both the wines of Pierre Fenals and the man himself. A former banker and professional in the fashion and garment industry, Pierre stumbled upon one of Rudolf Steiner's books on biodynamic farming at a Parisian flea market, which became the catalyst for his journey into the world of vines.
In 2002, after working with natural wine pioneers such as Trapet, Lapierre, and Emmanuel Giboulot, Pierre purchased his first 2.5 hectares of vines in Maranges and the Haute Côtes de Beaune. Since then, he has expanded his holdings and now rents and owns vineyards in Saint-Aubin, Santenay, Monthelie, and Corton, including a plot of Le Corton itself.
The vineyard plots that Pierre tends to are some of the most biodiverse we have ever seen. From prestigious Grand Crus like Corton Charlemagne (both red and white) to the underrated Monthelie, the wines are treated with the same care and attention, resulting in equally fascinating expressions. The ecological equilibrium of his vineyards is beautifully demonstrated through his biodynamic practices, which contribute to the vitality and authenticity of his wines. From the moment we first met Pierre, we were captivated by his passion, deep knowledge, meticulous attention to detail, and unwavering respect for nature. His wines exemplify some of the finest non-oaky styles of Burgundy that you can find.
The name "Belles Lies" (beautiful lees) is derived from a practice developed by 17th-century monks who would dry their barrels and rub them with the lees from the vintage, adding a unique touch to the winemaking process.