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A long history filled with adventures!
At the foot of the cliffs sits Saint-Romain, a pretty village located some 13km south of Beaune. It has a long history, having been home to a very active human population since the Neolithic age, around 4300 BC. It was one of the first places where vines were grown, under the Celts and the Romans. The appellation covers red wines made from
Pinot Noir and whites produced from
Chardonnay. It covers 110 hectares, including an additional 13 hectares added to the
AOC in 2017, bringing to a close a project launched in 2002.
Work to prepare the plots will begin in spring 2019. “
The first plots should be producing in 2020,” explains Bernard Martenot, President of the Saint-Romain management body.
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An exceptional terroir
If you are keen about geology, then studying the
terroir of Saint-Romain is a delight, as it is a land of the Lias Group. The vines grow on the slopes with excellent soils. In this marl and limestone ensemble, bands of clay are perfectly suited to growing the Chardonnay grape. The vines face south-southeast and north-northeast, at between 280-400 meters above sea level.
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What food to serve with Saint-Romain wines?
Saint-Romain red: This elegant and velvety classic Bourgogne wine usually has a fragrant and sometimes fruity nose, making it perfectly suited to white meats and poultry in a light sauce. It would also make a great match for pan-fried veal chops or
blanquette de veau. Or serve with soft and creamy cheeses like Brillat-Savarin or Cîteaux.
Saint-Romain white: These wines are often very minerally, which makes them ideal for serving with subtle-flavored fish, both pan-fried or steamed. Omelets and poached eggs, lightly-fried or marinated vegetables also make great companions. They also pair very well with soft-rind cheeses like creamy Camembert.
Click here to find out more about the Saint-Romain appellation.
Click here for a full list of Saint-Romain producers.
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