Christian Bergeret Santenay 2012
"A dark red color with purple tones. Supple red berry fruit and satin mouthfeel all held together by delicately firm tannins. A perfect wine to pair with Mediterranean dishes."
The wine is made in a way described as “traditional Burgundy winemaking:” More specifically, the entire harvest of hand-picked, hand-sorted fruit is 100% de-stemmed and foulées (crushed, trodden) then put in concrete tank for maceration of about 15-18 days. Temperature and density are closely monitored by the winemaker. After the alcoholic fermentation is completed (note that only indigenous or natural yeasts are used) the wine is given time to settle before it is transferred into oak barrels (20% new oak). The malolactic fermentation is done in oak over the winter and the wine ages in oak for 14 months and then in the bottle for another year before being released.