Pommard Les Petis Noizons

Roasted red meat, game, matured cheese

12 months aging in French oak barrels. 10% new barrels, remainder of 1 to 6 wines. Malolactic fermentation with natural indigenous bacteria Aging on lees and weekly topping.

Harvests by hand. Sorting in the vineyard and in the winery. 90% destemming, light crushing. Long maceration and alcoholic fermentation. Control of temperatures. Choice of devatting for tasting. Alcoholic fermentation with natural indigenous yeasts Strict monitoring by an oenology laboratory.

The village of Saint-Romain picturesque and charming fully participates in the wine history of the Côte d'Or. The Dukes of Burgundy buy vines there from the year 1300. Attachment to their village devotion to the vineyard and wine? It is probably thanks to the two that the name of Buisson persists in Saint-Romain since the 12th century. More than a tradition a passion that has been passed down from father to son for 8 generations.