Bersan’s Chablis grows on the hillsides of Préhy, at the southern edge of the appellation, where thirty-year-old Chardonnay vines stand on the Kimmeridgian clay-limestone that gives true Chablis its stamp. The winemaking is deliberately transparent: gentle pneumatic pressing, fermentation with indigenous yeasts only, without added yeasts or enzymes, and raising entirely in stainless steel, so nothing blurs the terroir. Pale gold, with a fresh, keen nose of flint and lemon, it carries a warm floral touch of orange blossom over a supple palate before a tonic, mouth-watering finish. Bone dry, and unmistakably Chablis.