Roger Saumaize is a very traditional winemaker who farms organically and practices biodynamics in Pouilly-Fuissé. His cracking white Burgundy has luscious honey and citrus flavours with hints of butter and a juicy-tangy finish.
Roger has one goal — expression of terroir. The grapes are harvested from young vines on two parcels of soil. After a very slow pressing, he waits two days for the must to settle before putting it in barrel for fermentation and ageing on its lees for up to 12 months.