Nestled at the foot of its cliffs in the highlands of the Côte de Beaune, Saint-Romain produces both red and white wines that are elegant yet accessible.
The red, made from Pinot Noir, displays a ruby hue with black cherry highlights. In its youth, it offers aromas of red berries like redcurrant and raspberry, evolving over time toward spices, ripe fruit, and smoky notes. Its supple structure and fine tannins make it enjoyable when young, while still offering good aging potential.
The white, with green glints in its pale gold robe, charms with floral notes of linden and white blossoms, accented by a touch of minerality. On the palate, it balances freshness, softness, and tension. It pairs ideally with steamed fish, eggs, crisp vegetables, or soft cheeses like Camembert.
The reds go well with white meats, poultry in light sauces, or creamy cheeses such as Brillat-Savarin.
Serving temperatures: red 13–15 °C, white 12–14 °C.
Granted AOC status in 1947, the Saint-Romain appellation reflects the ancient history of Burgundy's vineyards, rooted in a high-altitude terroir bathed in light and pure air.
