The vine is cut into Guyot, disbudded and then trellised according to the traditional Burgundian technique. Fertilization is reasoned. Regular scribing of the soil. Successive sorting manuals of the harvest.Its pale yellow color is shiny, glistening, with green highlights.
On the nose, there are aromas of white flowers, yellow fruits and toast. With maturity develop honey notes and gingerbread. On the palate, this Saint Romain Blanc has a touch of minerality. Bold, long and tender, it is nicely balanced in a harmonious finesse.