Saint-Romain blanc Sous La Velle „ABSULO“ AOC 2022

Wine Description for Saint-Romain blanc Sous La Velle „ABSULO“ AOC 2022 by Henri & Gilles Buisson

Colour & Appearance

Intense, luminous straw yellow with golden reflections – a wine that already announces its aromatic openness and maturity in the glass.

Nose

The nose opens spectacularly wide and generously – a direct result of the absence of sulphur. An opulent bouquet of yellow apples and pears, along with apricots, nectarines and yellow plums. Ripe lemons and oranges bring freshness, whilst notes of vanilla, apple skin and subtle pastry hints lend complexity. An aromatic profile that practically leaps from the glass.

Palate

On the palate, the Absulo reveals itself as a mouth-filling, juicy charmer with an inviting texture. Citrus fruit and yellow stone fruit dominate, carried by a vital acidity that gives the wine structure and length. Remarkable is the deep mineral energy that vibrates through the wine, combined with a creamy texture from the lees ageing. Tonic, intense and wonderfully balanced – a wine that offers greater openness and accessibility than the classic sulphured version.

Finish

Long, juicy and with persistent minerality. The citrus freshness carries far, accompanied by a fine creaminess.

Terroir & Origin

The vineyard site Sous la Velle is south-east facing at 355 to 380 metres altitude, adjoining to the north of Sous le Château. The vineyard features colluvial soil on Saint-Romain limestone marl – a terroir that favours freshness and minerality. The 60-year-old Chardonnay vines bring depth and concentration.

Grape Variety & Vinification

100% Chardonnay. Hand-harvested, whole-bunch pressing and spontaneous fermentation in wood. Aged for 10-12 months in a blend of 228-, 350- and 500-litre barrels with a maximum of 10% new wood. Spontaneous malolactic fermentation. Bentonite fining, only coarse filtration. The decisive particularity: completely unsulphured.

Food Pairing Suggestions

Scallops with lemon butter, lobster salad, veal escalope with morels, Comté or Beaufort, risotto with white truffle, poached turbot.

Special Features

The designation „Absulo“ identifies this wine as an unsulphured variant – a bold statement by Frédéric Buisson that gives the wine extraordinary openness and aromatic expressivity.