Definition: Santenay AOC

Côte-de-Beaune region in Burgundy. Production area located about twenty kilometres south-west of Beaune, more precisely within the municipalities of Santenay, in the Côte-d'Or department, and Remigny in Saône-et-Loire. Classified as a communal AOC with 16 premier crus in 1970. Area under production: nearly 326 hectares. White grape varieties: Chardonnay and Pinot; grey: Pinot Beurot; black: Pinot Noir and Pinot Liébault. To produce red wines, the incorporation of white and grey grape varieties such as Chardonnay and Pinot into the harvest is permitted, provided that they do not exceed 15%. The appellation covers a total of 379 hectares, including 124 hectares classified as premier cru, all in the commune of Santenay. Vinified as: a small quantity of white and mainly red. Can be kept: 6 to 10 years for white, longer depending on the vintage; 5 to 10 years for red, 20 to 25 years depending on the vintage. Ideal serving temperature: between 12 and 14°C for white; between 15 and 16°C for red. Pair with: white wine with fish in cream sauce, trout with almonds, shellfish and crustaceans; red wine with duck in green pepper sauce, coq au vin, saddle of hare with juniper berries, venison with blackcurrant sauce or venison leg.