The story begins in 1924, in the heart of the Côte de Nuits. Upon his marriage, Georges Roumier settled in the village of Chambolle-Musigny, renowned for the delicacy of its wines. His in-laws entrusted him with several plots of vines. At that time, most of the production was sold to local merchants. In 1945, however, Georges Roumier initiated the practice of domaine bottling. Ever since, the reputation of the Roumier name has soared ever-higher.

Now, managed by the third generation, their vineyard extends over more than 12 hectares. Some vines are nearly a century old; grafting is used to preserve the consistency and character of the vines, and replanting is not practiced. Chemical fertilizers were abandoned in 1988, followed by the elimination of herbicides the following year. To preserve the heritage of old vines and the vitality of the Domaine's soils, every action counts: precise pruning, the resumption of plowing, the use of compost, and so on. The grapes then ripen to their optimal maturity before being carefully harvested by hand and meticulously sorted.

The winemaking process, too, is designed to highlight the unique characteristics of each terroir. Human intervention is kept to a minimum: partial destemming, the use of only indigenous yeasts, gentle maceration for an average of 20 to 23 days, and limited use of new oak barrels during aging. While technique is necessary for perfect quality control, it must fade into the background during tasting: thus, only the origin of the grapes leaves its distinctive mark on the G. Roumier cuvées.