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 Local soil |
The vineyards of Santenay cover a surface area of 390 hectares of which 140 hectares are
première cru.
The argillo-calcareous soil is very broken down, leading to differences in the level of the
soil compositions and thus to the different bouquet of the wines.
The vine appeared in Burgundy during the 2nd
century AD, around 150…
With its clearings from the Middle Ages, carried
out, to a large extent, by the monasteries (Citeaux
Order), the area given over to the vine greatly
increased.
Duke Philippe le Hardi forbid the planting of the Gamay grape in 1395 and reserved the
Dijon region vineyards for the "noble Pinot variety".
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Grape varieties, crus
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Click on the map to consult it (pdf format, 1.0 Mo) |
Red wine= Pinot Noir.
White wine= Chardonnay.
The best hills produce the "tastiest" wines and are classified première cru.
From North to South :
CLOS DE TAVANNE, CLOS DES MOUCHES
CLOS ROUSSEAU, CLOS FAUBARD
GRAND CLOS ROUSSEAU,
Les GRAVIERES, La MALADIERE,
Le PASSETEMPS, Le BEAUREPAIRE,
Le BEAUREGARD, La COMME
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| The work of vine |
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- Cutting (Preparation: Nov/Dec.
- Definitive: Fev/Mar).
- Attaching the posts
- Bud pruning
(when you see the grapes).
- Tying up / Trimming / Treatment.
- Harvest (Sept.)
Wine-making :
- Destemming / Crushing.
- Fermentation.
- Drawing off/ Pressing.
- Ageing in oak barrels (12-18 months).
For red wines the destemmed grapes are fermented 8 to 12 days in the large vats. After
fermentation, you draw off and press.
During this fermentation the colour of the red wine appears through extraction of the
pigments in the skin that envelops the individual grape (the juice of the Pinot Noir is
white).
For white wines the destemmed grapes are pressed first and the juice is fermented.
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