Vincent Bergeron Certains l'aiment Sec NV

Vincent Bergeron Certains l'aiment Sec NV

Vincent Bergeron
$30.00

Grape: Chenin Blanc
Vintage: NV
Type: Sparkling

This low-intervention sparkling white wine is an artisanal expression of chenin blanc crafted by Vincent Bergeron in Montlouis-sur-Loire. Sourced from a tiny two-point-six hectare biodynamic estate, the old vines grow directly into rocky limestone and clay terraces. The winemaking utilizes a traditional native fermentation driven entirely by wild vineyard yeasts inside neutral vessels, avoiding modern physical manipulation. This specific multi-vintage lot retains a small portion of natural residual sugar to foster a beautifully accessible profile.

It displays a bright straw-yellow color with a soft, fine mousse that glides across the tongue. The nose is highly expressive and inviting, opening with sweet aromas of yellow peach, pear, and honeysuckle flowers. A light-to-medium frame balances a juicy fruit sweetness with a clean wave of natural acidity. Subtle notes of fresh ginger and a distinct minerality add depth across the fluid mouthfeel. It finishes clean, crisp, and exceptionally easy to gulp down.

Vincent was born in 1978 with degrees in Art History, Literature and Agriculture. Based in Montlouis. 

His wines speak for themselves, and gently, as do his organic and biodynamic vineyards that are teeming with life. 

Vintage is important with Vincent’s wines. With his concession to nature and commitment to honor the season, sans maquillage, ni compromise, he sets his wines on a direct course, showcasing each season’s gifts and its challenges, allowing his wines to freely express the mark of their birth year. Warm vintages (2020) taste of a season’s richer fruits and softer palate while still being delicate and complex. Cold years (2021) are brighter, fresher, more tense.

Bergeron employs a traditional method for making this sparkling wine, known as méthode ancestrale. This involves bottling the wine before the first fermentation is complete, allowing the natural carbon dioxide to create the bubbles. The wine is then aged for several months in stainless steel tanks or barrels.

Spontaneous fermentation takes place in fiberglass vats. Following malolactic fermentation, the wines are hit with their first sulfite addition of 20mg/L for its eighteen-month bottle aging. No fining, no filtration, no dosage.