The Estate
Located in Saint-Bris-le-Vineux, in the Yonne region, Domaine Bersan embodies a family winemaking tradition that dates back to 1453. For over five centuries, the family has upheld its expertise in the heart of northern Burgundy. Today, Jean-Louis and Jean-Christophe Bersan continue this story with passion, combining respect for heritage with openness to modern practices. The estate has gradually evolved towards organic viticulture, in line with a philosophy of working closely with nature and remaining true to the uniqueness of its terroir.
The 22 hectares of the Domaine extend over the clay-limestone hills of Saint-Bris and the Côtes d’Auxerre, with soils originating from the Kimmeridgian and Portlandian eras. This geological mosaic, combined with a cool climate, gives the wines a remarkable tension and a minerality typical of northern Burgundy. The estate has been certified organic since 2012 and also draws on biodynamic principles to preserve soil vitality and the authentic expression of the grape varieties. Notably, Sauvignon Blanc, Chardonnay, Pinot Noir, and Aligoté are cultivated here.
Today, Domaine Bersan has established itself as a reference in the Auxerre region, producing sincere and expressive wines. The harvests are done manually, fermentations are carried out using indigenous yeasts, and aging takes place in both stainless steel tanks and barrels, depending on the cuvées. The result: precise, vibrant, and balanced wines, where the freshness of the fruit and the purity of the terroir are fully expressed. Among the iconic cuvées, the Saint-Bris in Sauvignon Blanc captivates with its energy and finesse, while the red wines from Bourgogne Côtes d’Auxerre reveal a distinctly Burgundian elegance.
The Wine
Age of the vines: 47 years
Soil Typology: Kimmeridgian Soil (Clay-Limestone)
Retention period: 5 to 7 years
Variety: Chardonnay
Vinification: Pneumatic pressing, no addition of enzymes, indigenous yeasts
Aging: 100% oak barrels (only 5% new barrels) for 12 months
Tasting
First nose of very ripe fruit where peach, fig, and gingerbread blend together. After aeration, the terroir aspect emerges. The palate is taut, maritime with a salivating finish. Just the right amount of oak, well integrated. The more it aerates, the fresher the wine becomes.
