In 1983, our father moved to our mother’s village, Sainte-Gemme-en-Sancerrois, where together they built Domaine Berthier from scratch. The domaine has continued to grow for nearly 30 years. Only native yeasts are used, only pump over during fermentation and racking after alcoholic fermentation. Malolactic starts mainly in spring, racking after that and the wine is ready. We are very careful through all these steps as we make a low sulfur wine and must keep the wine under natural CO2 to protect it just before bottling. Today we work nearly 25 hectares with great care and dedication to producing outstanding quality wines.