The wines


 Our Red Wines

Bourgogne Passe Tout Grain
Bourgogne Rouge
Beaune 1er Cru "Les Chouacheux"
Pommard "Les Vignots"
Pommard 1er Cru "Les Fremiers"

Pommard 1er Cru "Le Clos des Boucherottes"

Our White Wines
Saint-Romain "Sous le Château"

Our prizes

 “Sous le Château”  2006
Score : 81/100 - Guide  Gilbert & Gaillard 2009

“ Sous le Château”  2003
Silver medal - Tasting Contest of Mâcon 2005 


Perched above the best soils of the village, the Castel of Saint-Romain, dated of the XVe century, came into the family ownership more than 150 years ago. It continues today with the age-old tradition of vine-growing and wine-making.


Location : Perched above the best soils of the village of Saint-Romain
Place name: “Sous le Château”
Surface area : 1.65 hectares
Altitude : 450 m on slope
Aspect : South-east
Geology : a blend of limestones and marls included patches of clay which especially suit the Chardonnay
grape. It brings to chardonnay mineral note.
Age of vines: 15 years
Grape variety : Chardonnay


Vines are pruning in guyot, desuckering, then training with the traditionnal burgundian
technique. Fertilisation is sustainable.
Soils scraping
Yield: 55 hl/hectare

Vinification and Maturing

Vinified in stainless steel vat with thermoregulation between 18 and 21°C.
Wines are put into oak barrel during 12 months.
Release date for the vintage 2006 : October 18th, 2007
Annual production: 12 000 bottles
Cases of 12 bottles : 1000
Alcohol degree : 13% vol

Tasting notes

Its pale gold robe is brillant, glittering with green tints. Its nose ranges throught lime, white flowers, yellow fruit and toasted bread, with a hint of minerality. With the time, honney hints and gingerbread aromas will appear.
The palate is full, rich, long with beautiful balance, harmony and finesse.


For drinking now, but it will get better in 3 years. It can age 6/ 7 years.

Matching wine with food

Delicate fish (Sushi, Surimi and Sashimi) and Woks and vegetables.
Poached eggs and seared or marinated vegetables
Soft-centred cheeses like Camembert, whose creamy texture will be nicely balanced by the slightly mineral acidity.

Serving temperature

11 to 12°C as just for pleasure, 12 to 14°C with meals