Romany Estate: Aurélie and Fabien

The Aurélie and Fabien ROMANY estate is a family-run winery founded by Fabien’s ancestors. The oldest vine currently in production dates back to 1918; it was planted by his great-grandmother’s father upon his return from the Great War (1914–1918). The majority of the estate, planted using mass selection, was laid out in the 1950s and 1960s.

Aurélie and Fabien Romany rely on meticulous organic viticulture. Their wines stand out for their aromatic precision, their balance and a distinct expression of each terroir (volcanic, granitic, etc.).

Domaine Romany, a vineyard in southern Beaujolais

The vineyards are located in the communes of BULLY, SARCEY and SAINT GERMAIN NUELLES, on south- and south-east-facing slopes at altitudes ranging from 270m to 420m. The soils are classified into several categories: granitic and volcanic (blue stones) for the red Gamays, and clayey (golden stones) and volcanic (blue stones) for the white Chardonnays. The winery is situated in the commune of BULLY, 30 km north of LYON, in the southern Beaujolais region.

Organic farming

Since 2010, the Gamay vineyards in the Beaujolais appellation have been in the process of converting to organic farming and have been AB-certified since 2013. The first wine-making at the Aurélie and Fabien ROMANY estate took place in 2019; prior to that, all the grapes were delivered to a cooperative winery. Fabien, who has been keen to produce high-quality terroir wines ever since graduating with a BTS in viticulture and oenology in 2004, has finally been able to realise his dream. Winemaking is as non-interventionist as possible; the bulk of the work is carried out in the vineyard to ensure perfect grapes. Here, organic farming is not merely a method of production but a philosophy.

Minimalist winemaking

We believe that the fundamental principle of making fine wines is: ‘healthy vines in healthy soil’. Naturally, this results in high-quality grapes, harvested at optimum ripeness, which allow for winemaking with the minimum possible inputs. We support the fermentation process by monitoring the behaviour of our yeasts. The wines are aged on fine lees, which have a protective effect on the wine and allow us to avoid the use of SO2 right up until bottling.

The farm also runs several other small-scale operations, including beef cattle farming and cereal production

The Romany Estate in photos