Presentation
Descended from a lineage of winemakers since the 15th century, Jean-François Bersan and his son Pierre-Louis cultivate 20 hectares of vines in Saint-Bris-le-Vineux, with 13 hectares of Chardonnay and 7 hectares of Pinot Noir and Sauvignon Gris. The estate stands out for its medieval underground cellars, dug in the 12th century, offering ideal conditions for wine aging. Committed to environmentally friendly viticulture, the Bersans have converted their estate to organic farming, working without synthetic herbicides or pesticides. The major asset of the estate? Mastery of vinification that reveals all the minerality of the Chablis terroirs, with a unique touch from cellars steeped in history.
Location
The plots used for the Saint-Bris white from Domaine Pierre-Louis and Jean-François Bersan are located around the village of Saint-Bris-le-Vineux, southwest of Auxerre in the Yonne region. This area, on the edge of the Chablis vineyards, enjoys excellent exposure on the slopes surrounding the village, at an altitude between 220 and 260 meters. The site benefits from a slightly more sheltered climate than Chablis, which allows for good aromatic ripeness while preserving natural freshness. Winds from the Yonne valley promote healthy ventilation and help reduce disease pressure.
Terroir
The soil is predominantly Kimmeridgian clay-limestone, similar to Chablis, with some sandy pockets. This soil mix provides complexity, giving the wine tension, aromatic lift and a subtle saline touch. The deep limestone helps the vines draw freshness and minerality, while clay adds roundness and structure. This unique terroir gives Sauvignon Blanc—a rare grape in Burgundy—its distinctive expression here, combining liveliness, mineral elegance and aromatic intensity.
In the vineyard
The domaine is certified organic starting with the 2023 vintage. No herbicides are used, and vineyard work includes mechanical soil management and controlled natural grass cover. Treatments are applied only when necessary, using natural products. Each plot is pruned to encourage low yields and optimal air flow around the grapes. This thoughtful and sustainable approach preserves the vineyard’s balance, soil vitality and the purity of the wines produced.
Harvest
Harvesting is done by hand to ensure a careful selection of healthy grapes. Sauvignon Blanc, a delicate variety, is picked early in the morning to preserve its freshness and aromatic complexity. Grapes are transported in small crates and gently pressed to extract a clean, aromatic juice.
Winemaking
After cold settling, fermentation begins in temperature-controlled stainless steel tanks.
Ageing
Ageing lasts 8 to 10 months on fine lees, with no oak, preserving fruit brightness while adding natural roundness and subtle complexity.
Varietal
Sauvignon blanc : 100%
Specifications
Age of vines : 25 years old
Serving
Serve between 10 and 12°C
Ageing potential
3 to 5 years
Tasting
On the palate, this Saint-Bris reveals a vibrant and expressive nose of exotic fruits, lime zest, boxwood and flinty minerality. The attack is fresh and lively, with great aromatic intensity and a long, mouthwatering finish. The texture is clean and balanced, with no heaviness, showing both freshness and personality. This is a distinctive white wine, combining the energy of Sauvignon Blanc with the mineral elegance of its Burgundian terroir.
Food pairings
This unique white wine pairs beautifully with vibrant, plant-based or seafood dishes. It goes perfectly with sautéed shrimp with lime and ginger, a shaved fennel and citrus salad with coriander, or a lightly aged ash-coated goat cheese. For more adventurous pairings, try it with a grapefruit and rosemary tart, a pineapple carpaccio with Timut pepper, or a savory herb and parmesan loaf. Its fresh and aromatic profile offers great flexibility across both savory and sweet pairings.