Domaine Henri et Gilles Buisson Saint-Romain "Le Jarron" dry white 2022

PRESENTATION OF DOMAINE BUISSON
+ ALL ITS OTHER WINES IN STOCK

Domaine Henri et Gilles Buisson Saint-Romain "Le Jarron" dry white 2022

Technical sheet written by the domaine:

This parcel of Saint-Romain, facing Southwest, is located between 293 and 380 meters on a very steep soil. Composed of light and sandy soils over crumbling limestone scree, this terroir, where young vines express themselves, gives birth to a fresh white wine, bursting with fruit and fragrance. Its mineral character, expressed with softness, provides a pleasant roundness enhanced by notes of citrus and white flowers.

RAW MATERIAL
100% Pure fermented grape juice   
100% CHARDONNAY
Average age of the vines ~15 years     
Colluvial soils on Pommard marl

CULTURAL TECHNIQUES
Low-density vines 10,000 plants/ha.
No irrigation, no pesticides, no herbicides
Soil work: hilling, plowing, scratching.
Yield regulation through bud thinning.

HARVEST
Hand-picked.   
Sorting in the vineyard and in the winery.
50% destemming, light crushing.

VINIFICATION
Long alcoholic fermentation in barrel.
Temperature control.
Alcoholic fermentation with natural indigenous yeasts
Rigorous monitoring by an oenology laboratory.

AGING
Aging for 11 months in French oak barrels.
10% new barrels, remainder 1 to 6 wines.
Malolactic fermentation with natural indigenous bacteria
Aging on lees and weekly topping up.

BOTTLE FILLING
Fining & gentle filtration, then bottling at the domaine by gravity.
Corks selected from natural cork.

CHARACTERISTICS OF THE WINE
With a pale yellow hue dressed in green, the Saint-Romain releases a strong bouquet, characterized by white flowers, toasted bread, ripe yellow fruits (mirabelle, vine peach) and a hint of honey when sufficiently evolved. They offer a liveliness on the palate that time softens, revealing a good richness.

STORAGE AND SERVING ADVICE
Its development begins after 2 years and continues a decade later.
For this very rich and fragrant wine, cold would be an enemy.
Serving at the temperature of a good cellar (12 to 14°) is ideal.
A sudden cold shock may promote benign crystallization.
After 5 years, it is normal for a deposit to appear at the bottom of the bottle.

GASTRONOMY
Its minerality makes it an ideal partner for aperitifs and meal starters (jambon persillé, oysters, seafood...). Fresh cheeses (fresh goat cheese, sheep cheese...) are enhanced by the richness of this white wine.