Louis Lequin
Et Fils Santenay Rouge Clos Genet 2022
| Denomination | AOC Santenay Rouge |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | Aged for 10–16 months in French oak barriques with 20–30% new wood (depending on the vintage). |
Description
What kind of wine it is
Santenay Clos Genet by Louis Lequin is a still red wine from Burgundy that precisely expresses the character of Pinot Noir. On the nose, it opens with a floral bouquet and clear notes of red fruit, with distinct hints of cherry and raspberry. On the palate, it stands out for its good body, balanced by a creamy and refreshing texture. The tasting concludes with a refined persistence, supported by a balanced structure that enhances the aromatic profile without ever overpowering it.
Where it comes from
This wine originates from the Santenay area, located in Côte-d’Or, France. The Clos Genet vineyard is a historic plot, acquired by the Lequin family in 1679. The grapes come from old vines trained in the Royat cordon method, with stocks over seventy years old that lend depth and finesse to the sip. Soil management follows practices that respect the ecosystem, using organic fertilisers and targeted agronomic techniques, such as natural grassing and integrated pest management, which are essential to preserve the integrity of a historic terroir.
How it is produced
Production begins with a rigorous manual harvest, aimed at preserving the integrity of the bunches, which are mostly destemmed. Vinification lasts about a month and is divided into three stages: an initial cold maceration, fermentation conducted exclusively with indigenous yeasts, and a delicate yet prolonged extraction to maintain the precision of the flavours. The process concludes with ageing that ranges from ten to sixteen months in French oak barrels, with a measured use of new wood to encourage aromatic development without sacrificing freshness.
History and Curiosities
The Santenay Rouge Clos Genet by Louis Lequin & Fils encapsulates a centuries-old winemaking heritage in a limited production of the highest quality. Born from the first vineyard purchased by the family in 1679, this Pinot Noir draws incredible depth from old vines over 70 years old. The meticulous manual harvest and fermentation using only indigenous yeasts preserve its absolute purity. The lengthy ageing in French oak barriques crowns a prolonged extraction, offering a creamy sip with refined persistence.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
I prune the Pinot Noir vines according to the Cordon de Royat method; this allows me to limit the yield, to aerate the vine and to give more sunlight to the grapes. These factors give greater grape maturity, more colour and more flavour. Read more
| Name | Louis Lequin Et Fils Santenay Rouge Clos Genet 2022 |
|---|---|
| Type | Red still |
| Denomination | Santenay AOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Louis Lequin |
| Story | History and Curiosities The Santenay Rouge Clos Genet by Louis Lequin & Fils encapsulates a centuries-old winemaking heritage in a limited production of the highest quality. Born from the first vineyard purchased by the family in 1679, this Pinot Noir draws incredible depth from old vines over 70 years old. The meticulous manual harvest and fermentation using only indigenous yeasts preserve its absolute purity. The lengthy ageing in French oak barriques crowns a prolonged extraction, offering a creamy sip with refined persistence. |
| Origin | Santenay, Burgundy, France |
| Fermentation | One week of fermentation |
| Production technique | 100% manual harvest; vinification with cold maceration and fermentation with indigenous yeasts; ageing for 10–16 months in French oak barriques (20–30% new wood) |
| Wine making | Vinification lasts about one month in three stages: one week of cold maceration, one week of fermentation with only indigenous yeasts, followed by two weeks of maceration/extraction; extraction is gentle but prolonged. Harvesting is 100% manual, with most of the grapes destemmed and occasionally a small portion left as whole bunches. Ageing takes place for 10–16 months in French oak barriques, with 20–30% new wood depending on the vintage. |
| Aging | Aged for 10–16 months in French oak barriques with 20–30% new wood (depending on the vintage). |
| Year production | 1800 bottles |
| Allergens | Contains sulphites |