Pinot Noir
Located towards the southern part of the Côte de Beaune growing area.The soils are composed of hard limestone, with support from marl deposits.
Grapes are hand-picked and then entirely destemmed. Next comes cold maceration prior to a fermentation stage that takes place in open-air vats and lasts approximately 10 days. This period necessitates undertaking one pumping-over and one cap immersion per day to add colour to the juice in a way that does not incite the release of "bad" tannins. Following alcoholic fermentation, the wines are poured into French barrels (whose ages vary between 1 and 7 years) where they will remain for 12 months. During vinification, we rack the production twice. Bottling occurs 2 months after assembly, subsequent to slight filtration.Grapes are hand-picked and then entirely destemmed. Next comes cold maceration prior to a fermentation stage that takes place in open-air vats and lasts approximately 10 days. This period necessitates undertaking one pumping-over and one cap immersion per day to add colour to the juice in a way that does not incite the release of "bad" tannins. Following alcoholic fermentation, the wines are poured into French barrels (whose ages vary between 1 and 7 years) where they will remain for 12 months. During vinification, we rack the production twice. Bottling occurs 2 months after assembly, subsequent to slight filtration.
This wine features a ruby red colour.The nose reveals fruity aromas (almonds and strawberries) over the early part of maturation. While ageing, flavours evolve towards prune and mushroom.The result obtained is tannin-rich and sturdy
This wine features a ruby red colour.The nose reveals fruity aromas (almonds and strawberries) over the early part of maturation. While ageing, flavours evolve towards prune and mushroom.Our Santenay successfully accompanies red meats, whether roasted, grilled or stewed. An outstanding wine for game (both birds and animals). Ideal with the milder selection from your classic cheese platters.This wine has been built to mature slowly: between 5 and 10 years for an average year, and ageing nearly 20 years would be suitable for a banner harvest.Its power gets reflected in a robust constitution, coupled with the depth provided during cellarings tannin-rich and sturdy