The Burgundian father-and-son team of Jean-François and Pierre-Louis Bersan carry on a family tradition that started in 1453. Nestled in between Auxerre and Chablis in the village of Saint-Bris, the two farm 20 hectares (nearly 50 acres) of their own vines—13 in white grapes and seven in red—and they source an additional five hectares of grapes from like-minded growers. While the Bersans are avid practitioners of sustainable viticulture, they have also been experimenting with organic methods on their old-vine parcels. Saint-Bris’ Portlandian and Kimmeridgian limestone terroirs have distinguished the village as the only appellation in Burgundy to permit the cultivation of Sauvignon Blanc.
After the harvest, the Bersans de-stem the grapes (80% for the whites, 100% for the reds), employ traditional, native-yeast fermentations using state-of-the-art stainless steel and temperature-controlled vats. The wines are later moved into the historic labyrinth of 11th- and 12th-century cellars beneath the village, where they age for one to two years—the whites in stainless steel, the reds in oak barrel. Refreshing, vibrant, and intensely mineral-driven, these wines are the essence of pleasure and conviviality.