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 "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 9 months in barrels or tuns.
Gamay pressing juice
Indigenous yeasts
Alc: 6.5%

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 or tuns.
Pinot noir pressing juice
Indigenous yeasts
Alc: 7%

Mousses Sauvages "Aligoté" is a high fermentation beer. The brew is assembled with a pressing juice of Aligoté resulting from a partial carbonic fermentation. It is aged for 9 months in barrels or tuns.
Aligoté pressing juice
Indigenous yeasts
Alc: 7.5%

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 9 months in barrels or in tuns.
Apple pressing juice
Indigenous yeasts
Alc: 6.5%

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

Mousses sauvages "Ceuillettes d'Automne" is a top-fermented blonde.
Wild picking
Indigenous yeasts
Alc: 5.5%

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.

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
Alk: 4.5%

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
Alk: 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 "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 9 months in barrels or tuns.Gamay pressing juiceIndigenous yeastsAlc: 6.5%

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 or tuns.Pinot noir pressing juiceIndigenous yeastsAlc: 7%

Mousses Sauvages "Aligoté" is a high fermentation beer. The brew is assembled with a pressing juice of Aligoté resulting from a partial carbonic fermentation. It is aged for 9 months in barrels or tuns. Aligoté pressing juice Indigenous yeasts Alc: 7.5%

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 9 months in barrels or in tuns.Apple pressing juiceIndigenous yeastsAlc: 6.5%

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

Mousses sauvages "Ceuillettes d'Automne" is a top-fermented blonde. Wild picking Indigenous yeasts Alc: 5.5%