Expertise
Located at the foot of a cliff, Saint Romain is a picturesque village that was one of the first Celtic and Gallo-Roman vineyard sites in Burgundy.
Stretching over 14 hectares, our vineyards cover the following appellations: Saint-Romain, Beaune and Pommard. Mindful of the environment, our domaine is always open to new techniques.
Our experience and our modern methods of working in both the vineyard and the cellar mean we can offer a high-quality product and an excellent quality/price ratio. Customer loyalty and satisfaction are our primary goals.
We practice environmentally-friendly pest management (curative treatment), manual weeding (plough, ploughed land), green harvesting (leaving only 7 to 8 bunches per plant to increase quality).
La vinification des vins rouges est traditionnelle et soignée.
Red wines are vinified in a traditional and attentive manner:
- Harvesting by hand, manual sorting in the vineyard
- Complete destemming
- Vatting: pulp = aroma, pips = tannin, skin = colour
- Maceration (12 to 16 days): extracting the aromas, colour and tannins
- Cap-punching and pumping over: Blending the must
- Alcoholic fermentation: the sugars turn into alcohol (action of the yeasts)
- Devatting: pumping the juice
- Transferring to barrels or vats: depending on the wine, the year, the wine we want to produce
- Filtering
- Bottling, washing, labelling, selling
Our white wines are also vinified in a traditional and attentive manner.
For our white wines, the vinification steps are:
- Harvesting by hand
- The whole bunch is pressed
- Vatting: for static clarification
- Transferring to barrels or vats: depending on the wine, the year, the wine we want to produce
- Blending
- Tartaric stabilisation: chilling
- Filtering
- Bottling, washing, labelling, selling
The vine is the centre of all our attention