On the steep hillsides of Chignin, at the foot of the "La Savoyarde" mountain, the Roussanne grape variety (locally called Bergeron) reigns supreme. The "Chez les Béroux" cuvée comes from a specific plot with calcareous scree and clay-limestone soils, exposed full south, offering optimal maturity to the grapes.

Anne-Sophie and Jean-François Quenard practice meticulous viticulture (in organic conversion). In the cellar, pressing is direct, followed by cold settling. Fermentation is done in stainless steel tanks with indigenous yeasts, followed by malolactic fermentation and aging on fine lees with lees stirring (bâtonnage). This method gives the wine its creamy texture and spicy complexity.

The 2023 vintage offers a palate that is both fleshy and mineral. It develops indulgent aromas of dried apricots and gingerbread. It is a gastronomic white wine that pairs perfectly with pork tenderloin with mirabelle plums, red mullet fillet with fennel, or an aged Beaufort d'alpage cheese.