La Maison Romane, Vosne Romanée
Oronce, born 1978 in Paris decided to leave the city life in 2005 and moved to an ancient house in Vosne-Romanée. The house – Maison Roman – is an old house that dates back to the thirteenth century. Oronce has always been passionate about Burgundy and its different terroirs, so he followed his dream to make great, natural wines by creating his own small vinery in his old cellar.
Oronce buys grapes from friends that farms organically but mainly using biodynamic methods. He plows the vineyards himself though with Prosper and Quatro, his horses. The work is widespread in numerous sites, from Marsannay to Chambolle, all to be able to show the diversity of the terroirs. The vineyards consists mainly of old vines and the selection of fruit is really strict, nearly German.
Except from his horses, he also has a bunch of Pigs from which he makes super good, natural charcuteries from, some cows and hens to make sure to be properly nourished.
He ferments all his reds in whole cluster to obtain finesse, dense fruit and fine aromatics. The whites have a deep fruit, fresh acidity and mineral finish. All with an energy high and intense.
2020 Hautes Côtes Nuits Blanc
Soil: White marl and clay, 1 plot in Villars-Fontaine
Grape: Chardonnay
Appellation: Bourgogne Hauts-Côtes de Nuits
Age of Vines: Planted 1986
Vinification: Direct press before fermentation for 3 months in old barriques, then removed from the gros lees and continuously aged for 10 months in oak barrels, mainly old.
2021 Bourgogne Rouge
Soil: Lime, clay-limestone
Grape: Pinot Noir
Appellation: Bourgogne Rouge
Age of Vines: Planted 1981
Vinification: Whole cluster fermentation in open wooden vats with some light punch downs for 3 weeks, then gently pressed by hand and aged on old barriques for 12 months before bottling.
2021 Marsannay Rouge ’Longeroies’
Soil: Limestone, marl, clay, stone and gravel
Grape: Pinot Noir
Appellation: Marsannay AOC
Age of Vines: Planted 1970
Vinification: Whole cluster fermentation in open vats with some light punchdowns, then gently pressed by hand and aged on barriques (a small part new ones) for 18 months before bottled by hand.
2020, 2021 Fixin ‘Le Clos’
Soil: Clay and limestone, just north of the village, southeastern exposition
Grape: Pinot Noir
Appellation: Fixin AOC
Age of Vines: Planted 1966
Vinification: Whole cluster fermentation in open wooden vats with some light punch downs for 3 weeks, then gently pressed by hand and aged on old barriques for 12 months before bottling.
2020, 2021 Gevrey-Chambertin ’La Justice’ (2019 in magnum bottle)
Soil: Clay, marl and limestone
Grape: Pinot Noir
Appellation: AOC Gevrey-Chambertin
Age of Vines: Planted 1971
Vinification: Whole cluster fermentation in open wooden vats with some light punch downs for 3 weeks, then gently pressed by hand and aged on old barriques for 14 months before bottling.
2020, 2021 Chambolle-Musigny
Soil: Clay on top of Jurrasique limestone.
Grape: Pinot Noir
Appellation: AOC Chambolle-Musigny
Age of Vines: Planted 1932
Vinification: Whole cluster fermentation in open wooden vats with some light punch downs for 3 weeks, then gently pressed by hand and aged on old barriques for 14 months before bottling.
Et les Bières….
Oronce makes his beers with his own yeast and uses biodynamic malt from the Massif Central area.
Nova Villa Pale Ale
A pale ale fermented with Oronce’s own cultivated yeast.
Romane beers: Both below are fermeneted with yeast from the wines/wine lees and where wine also is mixed/ co fermented with the beer to finally come together as one tasty drink.
Cuilette d’automne
A seasonal beer that this time around is seasoned with wild herbs and juniper.
Oronce uses around 10 liters of wine for 100 liters of beer. 6 week fermentation on steel tank.
Wild Ale
Oronce starts with creating a wine, some Pinot Noir here, and a whole cluster maceration for three weeks. The beer then ferments together with this wine and also the press material.
The proportions area round 30% wine and 70% beer.