La Maison En Belles Lies is the crowning of an amazing life journey of Pierre Fenals, a journey that teaches us that it is never too late to make your dreams come true. After studying organic chemistry and molecular biochemistry at university, Pierre first worked for some pharmaceutical laboratories and then accompanied his wife on a professional adventure in fashion in Paris.

One day, almost by chance, he came across one of the books by Rudolph Steiner, pioneer of biodynamics, in a Parisian flea market and at the age of 52 he decided to abandon his career and enroll in the wine school of Beaune, with the goal of returning to the land and producing the wine he loves.

For the next 7 years he held a series of jobs as a laborer in the vineyards of various estates in Burgundy and the Beaujolais region. From the cooperative winery to the conventional winemaker and doing “internships” with producers of the caliber of Trapet, Lapierre and Emmanuel Giboulot, leaders of biodynamics in Burgundy, Pierre Fenals wants to see it all. He wants to understand, as he himself says.

In 2002 he finally felt ready and purchased his first 2.5 hectares of land in Maranges, in the Hautes Côtes de Beaune and in Beaujolais, then in 2009, financially helped by some friends, he moved to Saint-Aubin where he officially founded the Maison En Belles Lies and completes its production by purchasing another 3.5 hectares of vineyards in Santenay, Monthelie and on the prestigious Corton hill.

The name En Belles Lies (fine lees) derives from an ancient practice developed by monks in the 17th century who dried the barrels and then rubbed them with the lees of the vintage.

Following Steiner's principles of biodynamic agriculture, Maison En Belles Lies does not use any type of chemical product in the vineyard, only volcanic sulfur and natural copper are allowed to protect and fortify the plants, it allows for some small plowing from time to time to keep the spontaneous grass under control between the rows and let the soil breathe.

Only indigenous yeasts are used in the cellar, the fermentations mainly take place with whole bunches in open vats and then placed in barriques by gravity for many years. No sulfur is naturally added to the wine and all phases take place following the lunar calendar.

The wines of Maison En Belles Lies, despite being produced without any added sulphur, are crystal clear, well concentrated and deeply expressive of their different terroirs. They show no sign of having been produced without any chemical intervention. They are pristine and sublime, Pierre's passion, his knowledge, his attention to detail and his respect for nature immediately struck us at the first taste.