Santenay 1er Cru Clos Rousseau

The grapes are hand-picked, 100% de-stemmed and placed in vats.  After a prefermentation in vats at low temperature, the alcoholic fermentation begins.  Punching of the cap is carried out twice a day during this fermentation. The wine is then raised in oak barrels for 18 months (with 30% new oak). It was racked three times during this period and was bottled after fining without being filtered to ensure all the aromas are fully preserved.

Deep ruby colour and an expression of ripe black fruit. The tannins are well integrated revealing a well balanced wine with long length.