La Maison Romane

In 2004 Oronce de Beler decided to leave Paris and his marketing job at La Revue du Vin de France and pursue his dream of making wine in Burgundy. After wine training in Beaune, several vinification internships, including a stint at Domaine Chandon de Briailles, and a business offering horse drawn ploughing - La Maison Romane eventually came to life with Oronce purchasing his first grapes during the 2005 harvest from Jeremy Seysses of Domaine Dujac.

​The wines are all vinified in the same way, with the least amount of intervention and sulphur possible and always with whole-bunch fermentations. The grapes are cultivated using organic agriculture, biodynamic or with sustainable methods that respect the soils.The harvest is manual with a rigorous selection of each bunch, both in the vineyards and on the sorting table, which for Oronce is the secret to a wine of great purity. 

In the winery, only a few interventions are performed with the punching down done only in the final phase, without added sulphur, or with very low doses and ageing is for 12 months in old oak barrels. The wines are not fined, not filtered, and are manually bottled.