Clos Botaveau = Côte d’Or (Santenay village and Santenay 1er Cru)
Stony clay-limestone soil facing south-east, 250 metres altitude.
Long and gentle pressing (whole clusters), spontaneous fermentation with indigenous yeasts without the addition of enzymes.
Aged on lees for 18 months, 12 months in 228 L barrels, 6 months in stainless steel vats.
Total So2: 29 mg/L. Unfined, lightly filtered.
