At the southern tip of the Côte de Beaune, Santenay produces red wines predominantly from Pinot Noir, with a deep color ranging from purple to black cherry. Their bouquet blends rose petals, peony, violet, red berries, and a subtle hint of licorice. On the palate, the attack is deep, the tannins are firm yet elegant, and the texture remains supple and fine. The finish, often marked by blueberry notes, is long and aromatic.
The rarer white wines express lovely freshness with floral, hazelnut, and fern notes, along with a noticeable mineral tension.
The reds pair perfectly with slow-cooked meats, glazed poultry, or homemade burgers, and also go well with soft cheeses like Brie, Reblochon, or Bleu de Bresse. The crisp, precise whites match wonderfully with fish couscous, creamy pastas, mushroom risottos, or mountain and goat cheeses.
Serving temperatures: red 15 °C, white 11–12 °C.
Granted AOC status in 1937, the Santenay appellation stretches between 300 and 500 meters in altitude, across well-exposed soils of limestone, marl, and oolite. A land of both vineyards and thermal springs, this historic village harmoniously combines tradition, landscape, and viticultural richness.
