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Santini Collective

Santini Collective - Au Vin Rouge, Vin du France (2022)

Santini Collective - Au Vin Rouge, Vin du France (2022)

Regular price $86.00
Regular price Sale price $86.00
Sale Sold out

TASTING NOTES

A bonkers co-fermented blend of Pinot Noir, Chardonnay & Gamay! Somehow this wine provides the distinct characteristics of both the light, bright ethereal red grapes with the more substantial weight and texture of the Chardonnay. 

REGION France > Bourgogne
GRAPE(S) Pinot Noir, Chardonnay and Gamay
VINTAGE 2022
FORMAT 750ml Bottle
ABV 12.5%
FEATURES Skin Contact, Low Intervention, Biodynamic, Natural, Vegan-Friendly
SCALE Dry

 

Christopher Santini is a French American based in Auxey-Duresses. His winery is known as ‘The Auxey-Collective’ and his particular brand is ‘The Santini Collective’.

The winery itself is 100 years old, but has been revived by Chis' communal approach to bringing together talent, purchased fruit and vision. Chris did his first vintage in Provence at the age of 20 and was hooked. He completed oenology in Beaune and worked at both small and large domaines. By a stroke of luck Chris began working for the infamous American importer Kermit Lynch, as time went on he ended up heading up their Beaune office. A pretty impressive role which opened him up to priceless contacts and gave him a very good perspective on the fine wines of France. Chris’s first vintage was in 2013 and his aim was clear; To produce wines of ‘Vin de Soif’ (wines made to quench thirst and be consumed with fervour). He succeeds in this practice by sourcing organic fruit from unusual or ‘off the beaten track’ Burgundian appellations. 

Chris prefers infusion techniques over extraction techniques, avoiding aggressive pumping and heating during winemaking. All the wines are vinified with indigenous yeasts, aged in a combination of old fiberglass barrels and tanks and have no added sulphites until bottling. No other additives or manipulations are used at any time and the wines are bottled unfiltered. Red grapes are whole cluster fermentations with the aim of always being wines guided by the terroir, light but aromatic, fruity.


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