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Santenay

Village

Surface : 0,24 ha

Plantation : 1973

Grape : Pinot Noir

Keeping time : Between 4 and 8 years.

Geology : Stony, a little deep but very limestone soil.

Culture : Total ploughing , no chemical weeding. Phytosanitary control

Wine making and ageing : Whole maceration durign 25 days in open vat with thermoregulation of which 12 days of cold soak. Extraction by punching and regular pumping-over. Bottling after 12 month in oak barrels and a light clarification.

Tasting and service : Ruby robe with garned-red tint. Interesting nose revealing small red fruits aromas ( woods strawberry or raspberry) and blackcurrants leaves. Soft wine endowed with a pleasant relief and a very fine tannic structure. Fresh final on fruits nuances. Between 12° and 14° with a boar terrine or a Boeuf Bourguignon.

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