Santenay “Clos des Hâtes”

Vinification: Handpicked and selected on location during harvest. Low-pressure pressing. Low-temperature static must settling for 24 and 36 hours. Vinified in stainless steel tanks.

Maturation: Matured on fine lees for 10 months in French oak barrels. Malolactic fermentation. Racked, fined and lightly filtered before bottling.



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Santenay « Clos des Hâtes »

Tasting recommendations

Mineral, floral wine with exotic aromas giving it a perfect balance.

Serve chilled (12°C / 54°F) as an aperitif. It also goes well with fish or a stew.

degustation - Grand vin d'exception Domaine Jeannot

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