Bourgogne AOC 2022 La Maison Romane

What kind of wine it is

La Maison Romane’s Bourgogne is a still red wine made from Pinot Noir grapes in the Côte Chalonnaise. It stands out for its elegant and refined style, with medium body, silky tannins and a freshness that makes every sip smooth and focused. Fermentation in temperature-controlled vats preserves the purity of the fruit, while aging in wooden barrels adds structure without weighing the wine down. This Pinot Noir expresses the character of its terroir, showing balance and suiting both immediate enjoyment and short-term cellaring.

Where it comes from

The grapes are sourced from the Côte Chalonnaise, the southern area of Burgundy that delivers clear-cut interpretations of Pinot Noir. The continental climate with marked temperature swings encourages gradual ripening and good acidity levels. Clay-limestone soils, often rich in marl and stones, support aromatic finesse and a mineral-driven finish. Moderate altitude and varying exposures create a dynamic profile true to the region’s tradition.

How it is produced

Grapes are harvested with careful attention to phenolic ripeness and soundness, ensuring the fragrance of the Pinot Noir is preserved. Following destemming, fermentation takes place in temperature-controlled vats, with maceration on the skins calibrated to achieve brilliant color and fine tannins. Aging in wooden barrels integrates the tannic structure and enhances the spicy profile without masking the fruit notes. The aim is a balance of fruit purity, vibrant acidity and complexity.

Tasting notes

In the glass it shows a brilliant ruby red, with the typical transparency of Pinot Noir. On the nose, aromas of ripe red fruits like cherry and raspberry appear first, followed by floral hints and a sweet spice recalling maturation in wood. The palate is fresh and linear, with silky, well-distributed tannins. The finish is clean, of good length, with a mineral sensation reminding of the limestone-rich soils.

Food pairings

This Pinot Noir easily pairs with roast white meats and poultry dishes, where its freshness and delicate tannin enhance succulence. It also suits semi-aged soft cheeses, thanks to its acidity that cleanses the palate and the roundness imparted by barrel aging. In a regional context, it accompanies gently cooked coq au vin, rabbit terrine, sautéed mushrooms, and white meats with delicate sauces, always maintaining a balanced profile.

When to serve it

Ideal when you’re seeking an elegant, easy-drinking red, suitable for both informal dinners and more refined occasions. A short breathing in the glass and slightly cool serving temperature are recommended to enhance its fruitiness, floral finesse and lively acidity. It is enjoyable immediately for its approachability and also benefits from short-term cellaring, which further integrates spice and tannic structure. The best consumption window is mid-term when balance and mineral finish become more pronounced.