La Maison Romane, Marsannay Les Longeroies, 2019
Whole cluster fermentation. After the malolactic fermentation, the wine is aged 15 to 19 months in French oak barrels from the Troncais forest. Winemaking is carried out according to the lunar cycle. Bottling also occurs in accordance with the lunar calendar, without filtering, instead of pumps, gravity is used. Minimal So2.
Following a career at the famous Revue des Vins de France, Oronce de Beler came back to its old 13th century house (La Maison Romane), in Vosne-Romanée in 2005 to follow his dream to make natural wines in Burgundy. He started as a micro négociant, buying organic and biodynamic fruit from old vineyards mostly in Côtes de Nuits (Vosne-Romanée, Gevrey-Chambertin, Fixin, Marsannay), but also in Hautes Côtes de Nuits, Hautes Côtes de Beaune and Chablis. He plows the vines himself with its horses. He also believes a wine is made in the cellar, hands-off but full attention. He is looking for finesse and purity in its reds with whole cluster fermentation, while he strives for minerality and energy in its whites.
Whole cluster fermentation. After the malolactic fermentation, the wine is aged 15 to 19 months in French oak barrels from the Troncais forest. Winemaking is carried out according to the lunar cycle. Bottling also occurs in accordance with the lunar calendar, without filtering, instead of pumps, gravity is used. Minimal So2.
Following a career at the famous Revue des Vins de France, Oronce de Beler came back to its old 13th century house (La Maison Romane), in Vosne-Romanée in 2005 to follow his dream to make natural wines in Burgundy. He started as a micro négociant, buying organic and biodynamic fruit from old vineyards mostly in Côtes de Nuits (Vosne-Romanée, Gevrey-Chambertin, Fixin, Marsannay), but also in Hautes Côtes de Nuits, Hautes Côtes de Beaune and Chablis. He plows the vines himself with its horses. He also believes a wine is made in the cellar, hands-off but full attention. He is looking for finesse and purity in its reds with whole cluster fermentation, while he strives for minerality and energy in its whites.
Whole cluster fermentation. After the malolactic fermentation, the wine is aged 15 to 19 months in French oak barrels from the Troncais forest. Winemaking is carried out according to the lunar cycle. Bottling also occurs in accordance with the lunar calendar, without filtering, instead of pumps, gravity is used. Minimal So2.
Following a career at the famous Revue des Vins de France, Oronce de Beler came back to its old 13th century house (La Maison Romane), in Vosne-Romanée in 2005 to follow his dream to make natural wines in Burgundy. He started as a micro négociant, buying organic and biodynamic fruit from old vineyards mostly in Côtes de Nuits (Vosne-Romanée, Gevrey-Chambertin, Fixin, Marsannay), but also in Hautes Côtes de Nuits, Hautes Côtes de Beaune and Chablis. He plows the vines himself with its horses. He also believes a wine is made in the cellar, hands-off but full attention. He is looking for finesse and purity in its reds with whole cluster fermentation, while he strives for minerality and energy in its whites.
