Definition: Saint-Romain AOC

Côte-de-Beaune region in Burgundy. Production area located about twelve kilometres west of Beaune, more precisely within plots of land in the commune of Saint-Romain in the Côte-d'Or department. Classified as a communal AOC in 1970. Area under production: just over 80 hectares. The total area covered is 135 hectares. Produced as: white and red wines. White grape varieties: Chardonnay and Pinot; grey: Pinot Beurot; black: Pinot Noir and Pinot Liébault. The inclusion of white and grey grape varieties such as Chardonnay and Pinot in the harvest intended for producing red wines is permitted, provided that they do not exceed 15%. It can be stored for: 3 to 10 years for white; 3 to 5 years for red. Ideal serving temperature: between 8 and 10°C for white; between 16 and 17°C for red. Pairings: white with sea fish in cream sauce, oysters with leeks and truffles, white meat; red with hare pâté or kidneys.