FROM GRAPES TO HOPS

Mousses sauvages

Since the 2020 vintage, La Maison Romane has also given its name to a production of vintage wine beers. These beers produced in limited series are brewed with grape juice, fruit or wild plants from Burgundy, thanks to indigenous yeasts extracted from our fermenting wine vats. They are made for aging but can be appreciated as soon as they are bottled.

Mousses Sauvages "Chardonnay" is a high fermentation beer. The brew is assembled with a pressing juice of Chardonnay. It is aged for 10 months in tun.
Chardonnay pressing juice
Indigenous yeasts
Alc: 8%

Mousses Sauvages "Aligoté" is a high fermentation beer. The brew is assembled with a skin contact juice of Aligoté. It is aged for 6 months in tun.
Aligoté pressing juice
Indigenous yeasts
Alc: 7.5%

Mousses Sauvages "Gamay" is a top-fermented beer. The brew is assembled with a Gamay pressing juice resulting from a partial carbonic fermentation. It is aged for 7 months in tun.
Gamay pressing juice
Indigenous yeasts
Alc: 8%

Mousses Sauvages "Pinot noir" is a high fermentation beer. The brew is blended with a pinot noir pressing juice resulting from partial carbonic fermentation. It is aged for 9 months in barrels.
Pinot noir pressing juice
Indigenous yeasts
Alc: 7%

Mousses Sauvages "Pommes à Cider" is a high fermentation beer. The brew is assembled with an apple pressing juice resulting from a partial carbonic fermentation. It is aged for 7 months in barrels.
Apple pressing juice
Indigenous yeasts
Alc: 6.5%

Mousses Sauvages "Mirabelle" is a high fermentation beer. The brew is assembled with a fermentation of Mirabelles des Vosges with a « zero treatment » cultivation method. It is aged for 8 months in tun.
Mirabelles pressing juice
Indigenous yeasts
Alc: 6%

Mousses Sauvages "Cueillettes d'Automne" is a top-
fermented blonde.
Wild picking from Burdundy
Indigenous yeasts
Alc : 5,5 %

Mousses Sauvages "Pig Ale" is a high fermentation beer made in collaboration with Marius Bielle at Lalande de Pomerol..
It is aged for 12 months in tun.
Indigenous yeasts
Alc : 8 %

Mousses Sauvages "Un petit coing de Marthe Henry" is a high fermentation beer.
The brew is assembled with a fermentation of quinces harvested in the village of Meursault.
It is aged for 11 months in barrel.
Quinces pressing juice
Indigenous yeasts
Alc: 9%

Mousses Sauvages "Cueillettes de Printemps" is a top-fermented blonde.
Wild picking from Burgundy
Indigenous yeasts
Alc: 5.5%

Nova Villa

Our Pale Ale beer, certified organic, reveals aromas of lemon and tropical fruits. It is warm and very floral.
Malt: Pale Ale, Cara Ruby, Cara Pils
Hops: Cascade, Citra, Amarillo
Indigenous yeasts
Alc: 4.5%

Under the name Nova Villa, we bottle beers inspired by more mainstream recipes,

with the particularity of using the indigenous yeasts of our grapes.

Our first two recipes, Pale Ale and Neipa, are made from organic malt and hops. They are part of the family NOVA VILLA, which brings together all of our small agricultural and brewing productions.

Our Neipa beer, certified organic, reveals aromas of tropical fruits and a more pronounced bitterness.
Malt: Oats, barley, wheat, rye
Hops: Citra, Amarillo
Indigenous yeasts
Alc: 6%

Picked from our hops

in Nuits-Saint-Georges

Our other types of fermentation:

Our wines

Our cider

FROM GRAPES TO HOPS

Mousses sauvages

Mousses Sauvages "Chardonnay" is a high fermentation beer. The brew is assembled with a pressing juice of Chardonnay. It is aged for 10 months in tun. Chardonnay pressing juice Indigenous yeasts Alc: 8%

Mousses Sauvages "Aligoté" is a high fermentation beer. The brew is assembled with a skin contact juice of Aligoté. It is aged for 6 months in tun. Aligoté pressing juice Indigenous yeasts Alc: 7.5%

Mousses Sauvages "Gamay" is a top-fermented beer. The brew is assembled with a Gamay pressing juice resulting from a partial carbonic fermentation. It is aged for 7 months in tun. Gamay pressing juice Indigenous yeasts Alc: 8%

Mousses Sauvages "Pinot noir" is a high fermentation beer. The brew is blended with a pinot noir pressing juice resulting from partial carbonic fermentation. It is aged for 9 months in barrels. Pinot noir pressing juice Indigenous yeasts Alc: 7%

Mousses Sauvages "Pommes à Cider" is a high fermentation beer. The brew is assembled with an apple pressing juice resulting from a partial carbonic fermentation. It is aged for 7 months in barrels. Apple pressing juice Indigenous yeasts Alc: 6.5%

Mousses Sauvages "Mirabelle" is a high fermentation beer. The brew is assembled with a fermentation of Mirabelles des Vosges with a « zero treatment » cultivation method. It is aged for 8 months in tun. Mirabelles pressing juice Indigenous yeasts Alc: 6%

Mousses Sauvages "Cueillettes d'Automne" is a top- fermented blonde. Wild picking from Burdundy Indigenous yeasts Alc : 5,5 %

Mousses Sauvages "Pig Ale" is a high fermentation beer made in collaboration with Marius Bielle at Lalande de Pomerol.. It is aged for 12 months in tun. Indigenous yeasts Alc : 8 %

Mousses Sauvages "Un petit coing de Marthe Henry" is a high fermentation beer. The brew is assembled with a fermentation of quinces harvested in the village of Meursault. It is aged for 11 months in barrel. Quinces pressing juice Indigenous yeasts Alc: 9%

Mousses Sauvages "Cueillettes de Printemps" is a top-fermented blonde. Wild picking from Burgundy Indigenous yeasts Alc: 5.5%