"Santenay, the most southerly Côte de Beaune village, borders Chassagne-Montrachet, a commune famous for its 1ers Crus and above all for its white Grands Crus. With vines enjoying perfect exposure (from sunrise to mid-day), we produce both red and white wines with SANTENAY and SANTENAY 1ER CRU appellations. "
Vinification & Elevage
The grapes are harvested by hand and placed in small crates to prevent the bunches being compacted. For our red wines, the grapes arriving at the vat room pass over a sorting table and are sorted before being loaded into the vinification vat. We immediately carry out a "cold pre-fermentation" maceration which, by cooling the vat to 10°C, optimises the extraction of the grapes' natural flavours and oxygenates the must. We favour long vatting with daily cap-punching for 8-10 days to facilitate the extraction of the tannins and colours. Lastly, the final maceration lasts 3-5 days, while the must macerates gently at a controlled temperature to develop greater finesse and aromas. This is followed by ageing for 12-14 months in oak barrels, 25% of which are lightly-heated new barrels.
Commentaries by our oenologist
"This wine's ruby robe reveals an intense red. Its nose is redolent of blackcurrant buds blended with notes of pepper and small fruits. Its bold, crisp palate bursts with red fruits (raspberries, red currants). The tannins are fine and luscious. A smooth, generous wine. Serve at 17°C."
It is an ideal accompaniment for red meat.