Jasper Morris, Inside Burgundy 88-91 points
Surface: 1.92 hectares
Average production: 42hl/ha
Age of vines: 45 years old
Grape variety: Pinot Noir
Ageing:
French oak barrels
Origin of wood: Allier and Vosges
20 % of new oak.
Wine remained 15 months in barrels.
Viticulture:
Pruning style: Cordon de Royat and Guyot simple
Manual harvest
Green work (de-budding, leaf-thinning,…)
Triple sorting: in the vineyard (twice) and in the winery on sorting table
Winemaking:
Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas.
Indigenous yeasts.
During fermentation, the temperature is monitored so that it is around 26 °c with a peak at 30°c.
Smooth extraction respecting the grape variety, terroir and vintage.
Fermentation lasts around 20 days.
Maturing:
In French oak barrels
The malolactic fermentation is performed in barrels with ageing on fine lees.
Slightly filtered before to bottling according to turbidity.
Bottling in favourable lunar day.
Serving suggestions:
Beautiful dress, very ripe red fruit aromas. This Santenay is a food wine, structured and powerful.
Serve between 16°C and 17°C ; keep 7 to 9 years.
Wine pairings:
Red meats, game, cheeses…
