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Denis et Didier Berthollier, La Coulee de Proserpine Bergeron Chignin 2018

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Chignin Bergeron
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Jancis Robinson
"Bergeron is the local name for Roussanne.
This smells most like the Savoie wines I have tasted so far. Cultured yeast? Flattering, broad, floral nose and then massively expansive finish. Strong herby floral character. Palate more impressive than the nose. Could you develop this into a dietary supplement, I can’t help wondering? 16.5/20 points."

Vinous Reverie Notes
The Bertholliers are of strong wine-making tradition; growers, owners and winemakers for several generations. Brothers Denis and Didier cultivate 10 hectares of vines on the southern slopes of the Savoyard in Chignin, located ten kilometers from Chambery. Their great-grandfather, Louis Tissot, founded the farm in 1850. Their grandfather Marius maintained a mix of farming and livestock, in addition to vines. His daughter Monique then took over and married Denis and Didier’s father, Alexis Berthollier, himself the son of winemaker. They abandoned polyculture to devote their activity fully to the vines. Alexis father, Victor Berthollier, who was winemaker at Aprement, was probably the first winemaker to bottle Savoyard wine for the mass-market in 1970! Denis and Didier harvest, vinify and do the bottling themselves at the domain. They have eliminated the use of insecticides and fungicides in all their vines and ceased the use of weed-killer since 2008, enabling grass to grow in the rocky slope vineyards. They use only naturally occurring, indigenous yeasts and very minimal SO2. Their wines have a pureness and finesse among the best of the Savoy region. ChigninLocally known as Bergeron, this Roussanne wine is grown on the south, southwest facing southern part of the Savoyard of steep hillsides. The crop is harvested in several passages, from mid-September to mid-October, yielding 35-35 hL/ha depending on the vintage. Whole berry pressing, cold settling without enzymes, fermentation with indigenous yeasts, 80% in tanks and 20% in barrels (no new oak). Matured on fine lees with bâtonages for 4-9 months. Low sulphite use and following of lunar phases for "major" work in the cellar (racking, bottling).


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