Volnay 1er Cru Les Santenots appellation. The vines are located within the Meursault appellation area but are classified as "Volnay Santenots" for red wines and "Meursault Santenots" for white wines. Soil: Oxfordian marl-limestone with red clay, steep slope. Pruning is carried out using the Guyot (Poussard) method with various green pruning techniques (bud removal, trellising, topping).
VINIFICATION
The grapes are hand-harvested, sorted in the vineyard, and then further sorted on a sorting table (depending on the year, an optical sorter is used) at the winery.
AGING
After light crushing and destemming, the grapes are placed in stainless steel tanks. A small proportion of whole clusters may be incorporated depending on the condition of the grapes. After a few days of cold maceration, the active phase of fermentation takes place with controlled temperatures. During this phase, pump-overs and/or punch-downs are performed. After pneumatic pressing, the wines are transferred to barrels (approximately 30% new oak) where aging takes place. This aging process lasted 15 months, during which malolactic fermentation occurred. One month before bottling, the wines from the different barrels are blended in tanks. No fining is required, and a light lenticular filtration precedes bottling. Some modifications to the overall winemaking technique may be made depending on the vintage. Bottling is carried out according to the lunar calendar.
TASTING NOTES
The nose reveals spicy notes. Lovely red fruit on the palate, such as cherry, is enhanced by notes of sweet spices like cinnamon. This charming wine has a beautifully integrated structure and plenty of volume. The palate is opulent and complex.
FOOD PAIRINGS
It pairs well with finely prepared red meats, game birds, and dishes with red wine sauce, even those with a touch of spice. It also complements cheeses such as Brie, Chaource, and Reblochon. Serve at 14°C.
