Domaine Romanin Pouilly Fuisse Tradition

Domaine Romanin is located in the centre of the village of Fuissé, right at the heart of the famous vineyards of Pouilly-Fuissé, where the Domaine’s Vervier Family are now into their fifth generation of winegrowing. Unsurprisingly, tradition plays a key part in Denis Vervier’s vinous strategies as he goes about crafting his exemplary and authentic expressions, with sustainable viticulture, manual harvesting, time-tested cellar techniques and scrupulous attention to detail all key components.

The vines are between 30 and 70 years old and enjoy a south/south-eastern exposure that is highly conducive to ripening, with the clay and limestone soils typical of the region bestowing their own unique characteristics on the Chardonnay fruit via fruity and floral nuances. There is, particularly with the blended Pouilly-Fuissés, a skill in the assemblage that sets this area of Burgundy apart.

In 1998, Denis Vervier, after studying at the Macon-Davayé winemaking college, took over the management of the family estate. This artisan winemaker produces very fine Burgundy wines, which have won several awards. His discretion belies a unique expertise and an unconditional love for the vine. His secret: constantly seeking the perfect ripeness of the grapes to reveal their finest expression. The estate now covers 12 hectares of vines (Pouilly-Fuissé, Mâcon-Fuissé, Mâcon-Solutré), all managed using sustainable agriculture.

Chardonnay,

This Pouilly Fuissé comes from the best plots of the Domaine in the commune of Fuissé (Climats: Les Châtaigniers, Ver Cras, Les Préauts…).

These vines, which are on average 40 years old, are located all around the village. The multitude of exposures and terroirs thus available, allows Denis to develop a complex blend of the subtle aromas of the Chardonnay grown in this great bastion of southern Burgundy.

All grapes are hand picked.

As a Non-interventionist, Denis uses very few external products but has not yet converted to being fully organic. The wines go through a very light filtration before bottling, just to make sure the wines are clear.

After a natural settling of the juice, it is naturally fermented in stainless steel vats and a few old oak barrels . Temperature of wine is controlled during the alcoholic fermentation. Few months later, malolactic fermentation starts to increase the aromatic potential and the complexity of wines. Then, wines stay on fine lees to July.

Aged on lees for 9 months minimum with 12 months bottle aging before release.

Golden in colour with pale yellow reflections. The wine is bright, crystalline, limpid and has good concentration. It gradually exudes subtle aromas of almonds and white flowers with an exotic, toasted and mineral hint. Immediate attack, fat and slightly honeyed which amplifies with agitation. The palate plays on the fruit, asserting a beautiful balance and a harmony already acquired but which could be perfected in 1 to 2 years.

Pairs spectacularly with Christmas Turkey or an everyday roast chicken. Always a winner with cheeses too. The full body and fresh acidity makes this really versatile.