SANTENAY > Charles VIENOT

Tasting notes

Colour: Purple-purple, very deep but brilliant.

Nose: Rose petals, peony, violet, red fruits and a hint of licorice are often present in the Santenay bouquet.

Palate: A deep and intense attack with firm but discreet tannins. A full-bodied wine with a persistent finish.

It goes very well with simmered dishes such as veal and braised beef. It also goes well with lacquered or caramelized poultry in Asian style. Among the cheeses: Brie de Meaux, Pont-l'Evêque, Cîteaux, Reblochon and Bleu de Bresse.

Serving suggestions

Ideally served at a temperature of 15°C.

Ageing potential

The red wines of Santenay require a few years before being enjoyed, they can be kept from 5 to 10 years.

Grape variety

Pinot Noir

Origins

Located 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 water nymph and the god of wine: it is both a spa and a wine village. The vineyard extends over the villages of Santenay and Remigny. The diversity of Santenay's wines is due in large part to the different components of its soils. The brown calcareous or chalky soils lie on Jurassic limestone or marl. The appellation covers approximately 327 hectares, of which 280 hectares are for red wines.

Vinification

The grapes are hand-picked, passed over a sorting table, crushed, de-stemmed, then vatted for about 15 days, followed by aging in barrels for about 12 months.