Terroir: Saint Romain is a commune in the Cote de Beaune and a continuation of the vineyards of Auxey-Duresses. At an elevation of between 280 and 450 meters, the vineyards grow on clay-limestone soil with some white marl.
Vinification: The grapes are pressed and undergo a cold clarification over approximately 24 hours. The clarified must ferments in large and previously used old oak vats, to preserve its purity and minerality, and aged for 12 months on its lees.
- France, Burgundy
- Emmanuel Giboulot
- Ready to Drink And Will Improve