Burgundy - Bersan

Question 1

2014: Bersan: Bourgogne, Cotes d’Auxerre Blanc

Answer 1

From 15-35 year old vines planted in 2ha on clay and limestone soils from the parcels of Sèche Bouteille, Corbevaux and Belle Croix. The grapes are harvested between September 25-26 and are kept on the skins for one hour before spontaneous fermentation begins in stainless steel with indigenous yeasts lasting three months. Kept on lees for nine months without battonage and then 50% is aged in barrel and 50% in stainless steel. Filtered. Certified Organic. 13% Alc

Question 2

2015: Bersan: Saint Bris

Answer 2

From vines ranging in age between 5-25 years old and planted in 3.5ha on clay and limestone soils, from the parcels: Bréau, Chaussan, Ardilliers and Plein de Quenne. Hand-harvested between 24-26th of September, the grapes spend two hours on the skins before spontaneous fermentation begins with indigenous yeasts lasting 2 months in stainless steel. Kept on lees for 7 months with no battonage and then aged for 8 months in stainless steel. Filtered. Certified Organic. 12.5% Alc

Question 3

2015: Bersan: Chablis

Answer 3

From 35 year old vines planted on calcareous clay soils totaling 4 hectares, from the vineyards of Les Rosettes, Reugny, Les Joinches and Sèche. The grapes are hand-harvested between the 20-23 of September, the grapes are kept on the skins for two hours and followed by spontaneous fermentation with indigenous yeasts lasting three months. Kept on lees for 8 months with no battonage. Aged in stainless steel for 10 months. Filtered. Certified Organic. 12.5% Alc

Question 4

2014: Bersan: Bourgogne, Cotes d’Auxerre Rouge

Answer 4

From 10-45 year old vines planted within 6ha on clay and limestone soils. The grapes are hand-harvested in two waves: September 25-26 and October 1-3rd. and allowed to remain on the skins for two weeks before spontaneous fermentation with indigenous yeasts that lasts 6-10 days. Kept on lees between 6-8 months with no battonage. Aged for 10 months in barrels and half-muids, and four months in stainless steel tank. Filtered. Certified Organic. 12.5% Alc

Question 5

2014: Bersan: Irancy

Answer 5

95% Pinot Noir, 5% César

The vines average 40 years old and come from 2ha. Hand-harvested in early October and spend 15 days on the skins with spontaneous fermentation lasting between 6-8 days. The wine spends 8 months on the lees without battonage and then aged 70% in stainless steel and 30% in wood. Filtered. Certified Organic. 12.7% Alc