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3 rue de la Chapelle                
BP 13 | 21590 SANTENAY                
Tel. : +33 (0)3 80 20 60 95                
Fax : +33 (0)3 80 20 63 93                
belland.roger@wanadoo.fr                
Appellations et vins du Domaine Belland  Santenay en Bourgogne

Our white wines



 
Our red wines



Bourgogne Chardonnay

Santenay Comme-Dessus

Santenay-Beauregard 1er Cru

Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru

Puligny-Montrachet Les Champs-Gains 1er Cru

Meursault-Santenots 1er Cru

Criots Bâtard-Montrachet Grand Cru

 


Bourgogne Pinot Noir

Maranges La Fussière 1er Cru

Santenay Charmes

Santenay-Beauregard 1er Cru

Santenay-Commes 1er Cru

Santenay-Gravières 1er Cru

Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru

Pommard Les Cras

Volnay-Santenots 1er Cru


The unspoiled grapes of Chardonnay are pressed thanks to a pneumatic press.

After a natural cold decanting of thirty six hours in thermoregulated stainless steel tanks, the grape-juice ferments at low temperature in French oak barrels in our cellars.

During the malolactic fermentations, once a week, we stir the lees in the barrels, in order to give more body and complexity to our wines.

We bottle ourselves at the Domain, after eight to twelve months of maturation

 

After a very rigorous sorting in the vineyard, we destem the Pinot Noir fruits in the winery.

Then, for one week, the unspoiled fruits, not crushed, go through a cold maceration. After that the fermentation occurs under temperature control at more or less fifteen degrees Celsius , for three to five weeks.

When the alcoholic fermentation is finished, the wines are warmed at thirty-five degrees for two or three days, in order to stabilize the colors and refine the tannins.

This wine-making technology enables to keep the maximum of wine-fruit aromas and to valorize the substance, the concentration, while avoiding to extract the too rustic tannins.

The maturation occurs in a very traditional way, in oak barrels.

We bottle ourselves at the Domain, after twelve to eighteen months of maturation.