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SAINT-ROMAIN

Tasting notes

Color: Beautiful pale gold color.

Nose: Open, straightforward, flattering with lime and white flowers notes.  

Palate:  It has good minerality, which time will make smoother and mellower.

Food and wine pairing

Its minerality makes it a pleasant partner for delicate fish (fried or, even better, steamed). It accompanies soft cheeses such as Camembert, whose creamy texture will be well balanced by the slightly mineral acidity of this fine wine.

Serving suggestions

Best served at a temperature from 12 to 14 °C.

Grape varietals

Chardonnay

Origins

Sheltered by spectacular cliffs, the Saint-Romain appellation is the highest vineyard in the Côte de Beaune (between 280 and 400 metres). Saint-Romain, which was originally presented as a wine from the Hautes-Côtes de Beaune, obtained its own village appellation in 1947. The appellation covers about 97 hectares, including 70 hectares for the whites. The vines occupy a sloping site where they benefit from excellent soils. This blend of limestones and marls includes patches of clay which especially suit the Chardonnay grape

Vinification and maturing

Hand-picking, grape sorting, pneumatic pressing then light settling before slow fermentation in oak barrels with regular stirring, and ageing in oak barrels for 12 months.