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VOLNAY-SANTENOTS 1ER CRU
 Grape variety: Pinot Noir.
Average age of the vines: 32 years.
Complete destemming.
Very light crushing in order to keep 20 to 30 % of the grapes intact.
Indigenous yeasts.
Cold vatting for 3 to 6 days at a temperature of 15 °C.
Fermentation for 8 to 15 days.
Pigeage twice a day depending on the vintage.
Maturing for 11 months in oak barrels, 10 to 20 % of which are new.
Racking after the malolactic fermentation.
Racking before bottling.
The terroir of Santenots, situated in the commune of Meursault, produces red wines which are rich and powerful, yet at the same time fine and delicate. After five to ten years of patience you will discover all the complexity and richness of this terroir, which will best be revealed if served with duck, a leg of lamb or truffled Bresse chicken. |
