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".
Grape varieties, crus
Click on the map to consult it (pdf format, 1.0 Mo)
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
The work of vine
- Cutting (Preparation: Nov/Dec.
- Definitive: Fev/Mar).
- Attaching the posts
- Bud pruning (when you see the grapes).
- Tying up / Trimming / Treatment.
- Harvest (Sept.)
- Destemming / Crushing.
- 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.