The Cellier Saint Benoit is the alchemy of 4 generations. During the first years, the activity was based on polyculture, the harvest was sold to the wine cooperative of Pupillin. It was Denis Benoit, 3rd generation, who took the decision to focus 100% of his work in the vineyard and to integrate the work of the cellar. In 2003, he created the Cellier Saint Benoit and moved into the old family farmhouse. Today, the succession is ensured by Benjamin Benoit. After studying viticulture in Beaune and experiences in Burgundy and New Zealand, he wanted to bring his touch to the work of his fathers. “I wish today to continue the work accomplished by the older generations, by bringing the knowledge that I have acquired during my various experiences” Benjamin Benoit In order to fight against the erosion of the hillsides, I work the soil and I use small, light and tracked equipment. This makes it possible to preserve a living environment, guaranteeing a wine that best expresses the terroirs.

Information

Domain Name:
Cellier Saint Benoit
Winemaker's Name:
Benjamin Benoit
Country:
France
Region:
Jura
Appellations:
AOC Arbois-Pupillin, AOC Crémant du Jura
Grape varieties:
Ploussard, Chardonnay, Savagnin, Trousseau, Pinot Noir

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Le Cellier Saint Benoit est l’alchimie de 4 générations. Durant les premières années, l’activité était basée sur la polyculture, la récolte était vendue à la coopérative viticole de Pupillin.

C’est Denis Benoit, 3ème génération, qui prit la décision de focaliser 100% de son travail à la vigne et d’intégrer le travail de la cave. En 2003, il crée le Cellier Saint Benoit et s’installe au sein de l’ancien corps de ferme de la famille.

Aujourd’hui, la relève est assurée par Benjamin Benoit. Après des études de viticulture à Beaune et des expériences en Bourgogne et Nouvelle-Zélande, il souhaite apporter sa touche au travail de ses pères.

“Je souhaite aujourd’hui poursuivre le travail accompli par les anciennes générations, en apportant le savoir que j’ai acquis au cours de mes différentes expériences” Benjamin Benoit

Afin de lutter contre l’érosion des coteaux, je travaille le sol et j’utilise du petit matériel, léger et sur chenille. Cela permet de préserver un milieu vivant, gage d’un vin exprimant au mieux les terroirs.

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