VARIETAL100% Chardonnay.
TASTING NOTESColour: Bright and light straw colour.
Bouquet: The nose is very expressive, on citrus, grapefruit and minerality. Beautiful toasted, elegant and powerful notes complete this bouquet.
Palate: The palate is full to the attack, citrus and mineral flavours dominate. It is a racy, elegant, rather rich wine, also offering a lot of freshness. And what a long mouth!
FOOD AND WINE PAIRINGEnjoy with lobster, shrimp, steam-cooked fish in light sauce, raw vegetables as first course, oysters cooked with leeks and truffles, tartiflette, risotto with peas, or white meats.
SERVING SUGGESTIONSLike all white Burgundies of this quality, the Saint-Romain blanc should be served at a cellar temperature of about 14°C. (57°F.)
AGEING POTENTIALPleasant when fresh and young, it can also be kept in the cellar 5 to 8 years after the vintage.
ORIGINSheltered by its spectacular cliffs, this appellation lies in the commune of the wine-growing area of Auxey-Duresses. Saint-Romain used to be part of the Hautes-Côtes de Beaune but finally obtained the village appellation in 1947, taking into account the fabulous terroir that produce high quality wines. White Saint-Romain wines are very seductive, fresh and persistent. This appellation has one of the greatest value for money in Burgundy.
The soil type is made of a mixture of limestone and marl including patches of Jurassic clay. South/South-East and North/North east facing at an altitude from 280 to 400 m.
VINIFICATION AND MATURING100% hand harvested, the Chardonnay grapes are sorted on a table at their arrival at the winery. After a delicate and slow pressing, the juices are cooled and then placed into Burgundian 228L oak barrels to finish the vinification process.
The wine is then aged on lees during 14 months and then blended and matured in stainless steel tank for 2 to 3 months.
