Domaine Berthier Sancerre Blanc is a crisp, straw yellow white wine with green highlights. On the nose, it has subtle notes of grapefruit, white flowers, and flintiness. On the palate, it has silky elegance and is rich and plump, with underlying freshness. Perfect for any occasion, it pairs well with salmon puff pastry parcels, foie gras, and Crottin de Chavignol goat’s cheese. Enjoy it as an aperitif or with fish and seafood.

About the Producer

In the Berthier family, the profession of winegrower has been handed down from father to son for five generations. Clément and Florian, passionate about the art of viticulture and deeply committed to their family’s winemaking tradition, are dedicated to preserving and enhancing the reputation of the wines produced by previous generations. They took over the reins in 2012 and continue the family history.

Clément strives to bring out the very best of each terroir in the vinification process, ensuring that each wine is as excellent as possible. He also manages the sales side of the business.

Florian loves his terroirs and has always enjoyed working outdoors. To him, falls the daily task of adapting to the vineyards’ needs, monitoring their growth and catering to their every whim. He has one hand tending his vines and one foot planted firmly in his vineyard soil!

Vineyard and Winery

The Sancerre white vines are planted on the soils of Sainte Gemme and Sury-en-Vaux, small villages located in the heart of the Centre-Loire area. This white Sancerre is produced from 50% silex soil and 50% limestone soil but of course, 100% Sauvignon Blanc. These different “terroirs” help provide complexity to the wine.

For many years now, a sensibility for nature, innate in each generation of the Berthier family, has been naturally directing them toward organic growing, for which they obtained certification in 2022.

As soon as they arrive in the winery, the harvested grapes are delicately pressed and the juice obtained is allowed to settle for around 36 hours. The alcoholic fermentation starts naturally at a controlled temperature (15-18°C).

The wine is then matured for a few months on its fine lees until the bottling is carried out in the spring.