Santenay “Vieilles Vignes”

Vinification: Handpicked and selected on location during harvest. Low-pressure extraction in a press. Alcoholic fermentation in stainless steel tanks. Malolactic fermentation in barrel with native yeast and bacteria.

Maturation: Matured on fine lees for 12 months.

Racked and lightly filtered before bottling.

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Santenay « Vieilles Vignes »

Tasting recommendations

Brilliantly delicate wine with supple red berries overtones, a splendid mouthfeel.

Enjoy slightly chilled (16°C / 61°F) as an aperitif, or with white or red meat.

degustation - Grand vin d'exception Domaine Jeannot

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