Farmed and harvested since its plantation by the monks of the Abbey of Cluny, and then by those of the Abbey of Citeaux since 962. Today the domaine is in the very capable and well-renowned hands of the Rollin family who carry on the same biodynamic farming and traditional methods in the cellar. The Saint-Romain comes from a single plot the ‘Combe Bazin’ which sits in the valley on limestone-rich soils. The wine is fermented and aged in large, older barrels (with 10% new) for one year before release.