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Lovers of good food and good wine, Jean-Pascal Sarnin and Jean-Marie Berrux decided, after a particularly inspirational dinner, to try try their own hand at making wine. Negotiators since 2007, Sarnin and Berrux buy their fruit from organic and biodynamic growers across the Saint-Romain region.
In their cellar in Monthelie, Jean-Pascal and Jean-Marie craft their wines with a traditional, old-style approach assisted by modern equipment. Using a pneumatic press, grapes are destemmed and delicately pressed. Fermentation occurs naturally and the wines are all bottled without fining or filtration with only a small amount of SO2 added at bottling. These are fresh, super drinkable Burgundies that should not be missed.