Age of vines 45 years Grape variety Pinot noir AgeingFrench oak barrels Origin of wood: Allier and Vosges 20 %,of new oak. Wine remained 15 months in barrels. Viticulture Pruning style: Cordon de Royat and Guyot simple Manual harvest Green work (de-budding, leaf-thinning,...) Triple sorting: in the vineyard (twice) and in the winery on sorting table Winemaking Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. During fermentation, the temperature is monitored so that it is around 26 °c with a pick at 30°c. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. Tasting notes Soft and fine wine with notes of red berries combining elegance and complexity. Wine pairings Red meats, cheeses: brie de Meaux, le pont-l'évêque, le cîteaux, le reblochon, le bleu de Bresse... Operating temperature between 16°C and 17°C Aging potential 5 to 6 years
Maladière is a very common name for hamlets in Burgundy. It comes from maladrerie, the medieval hospitals specialized in the treatment of lepers and other sicknesses of the kind. Always on the roadside and far from the cities, they worked thanks to the donations of the nobles just like much of the clergy. La Maladière of Santenay is a parcel given by a noble to the maladrerie of Chagny, probably before the XIIIth century. Between Santenay and Santenay le Haut is this climate halfway up the hill. Ideally exposed to the southeast with a thin soil which gets more and more clayey downhill : the wines from this climate are extremely fine and complex. It is the happy medium between a Clos Rousseau and a Beauregard, both geographically and in the bottle.