Every year, Benoit Ente's target is to get the best harvest by mastering the yield: sound grapes with a good equilibrium between sugar and acidity; mastering the volume of the harvest to get the right expression of terroirs. The quality of the wine is, above all, coming from the quality of the grapes, therefore all the work in the vineyard is very important.
The « green work » is something the estate is taking care of (trellis, removing the unwanted new shoots…) to quickly give all chances to the selected grape. The upkeep of the soil is done thanks to a regular ploughing. This is to avoid as much as possible weed killers, and favouring the expression of the terroir! The culture of the vineyard is a reasoned agriculture. The harvest date is determined with accuracy and the picking of the grapes is done by hand, exclusively.
Benoit Ente likes to mature all his wines in oak barrels for 12 months, even the Aligoté wine!. Nothing is added to the wine. A light filtration is done just before bottling the wine. The bottling is done at the estate and by Benoit himself.
At he end, the result is a first class wine, with the expression of the most beautiful burgundy terroir, extracted from the chalky-clayed hillsides. But also from the passion of a wine maker, from his work and an ancestral “savoir faire”.