Santenay

Santenay

Dégustation

  • Tasting notes: The nose is powerful, with intense aromas of red fruit. The palate is full and complex, with refined tannins that support the wine without overpowering it. Ageing potential: 7-9 years.
  • Production: approximately 9,000 bottles per year.

Terroir

  • Area: 2 hectares
  • Location: Combination of two plots located halfway up the hillside near the estate
  • Exposure: south, south-east
  • Grape variety: Pinot Noir
  • Age: 50 years old
  • Soil: Clay-limestone

Viticulture

  • Cultivation method: Sustainable, without herbicides or insecticides
  • Harvesting: Manual
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Vinification

  • Vinification: The grapes arrive in crates at the winery where they are sorted and then 100% destemmed. They are then placed in cold concrete vats (below 10°C), where cold pre-fermentation maceration begins and lasts for about a week. When the temperature rises, alcoholic fermentation begins; colour and fruit are extracted through pumping over and gentle punching down. After three weeks, the wine is transferred to barrels.
  • Ageing: 100% in barrels, 15% of new, for 12 months. The wine is then blended in stainless steel vats and bottled after light filtration after 18 months.