Dark but brilliant black-cherry. Rose petals, peony, violet, red fruits and a hint of liquorice are often present in the Santenay's bouquet. A deep and intense attack with firm but discreet tannins and a long finish.
Goes very well with slow-cooked dishes such as veal or braised beef. It also makes a great accompaniment to glazed or caramelised Asian-style poultry. Amongst the cheeses : Brie de Meaux, Pont-l'Evêque, Cîteaux, Reblochon, Bleu de Bresse.
Serve ideally at a temperature of 15°C.
Santenay red wines require a few years before tasting, they can be kept from 5 to 10 years.
100% Pinot Noir.
Grapes are hand-picked, passed over a sorting table, crushed, de-stemmed, then vatted for about 15 days and matured in barrels for about 12 months.
Situated at the southern end of the Côte de Beaune, Santenay marks the end of the Côte d'Or wine region. Santenay is home to both the nymph of water and the god of wine: it is both a spa and a winegrowing centre. The vineyard extends over the villages of Santenay and Remigny. The diversity of Santenay's wines is largely due to the various components of its soils. The brown limestone or calcareous soils are on top of Jurassic limestone or marl. The appellation covers about 327 hectares, 280 hectares of which are for the reds.
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