Santenay 2022

Ludovic and Émilien Bonnardot, two passionate brothers, embarked on their wine adventure together in 2006, gradually taking over the family vineyards in the Côte and Hautes Côtes de Beaune. Carrying on what their parents had started felt like the natural thing to do — they’ve always been deeply rooted in these terroirs. After a few years of making wine at the family farm in Bonnencontre, they jumped at the chance to move into a winery right in the heart of the vineyards, in Saint-Aubin — a real game-changer. Their philosophy? Let the wines speak for their place, without cheating, with full respect for the land, the vines, and the fruit. No tricks, no additives, just a touch of sulfur if needed — and only when it makes sense. Winemaking has been in the Bonnardot family since 1470, and the two brothers are determined to keep that legacy alive with honesty and energy. It all begins in winter with pruning, done in the traditional Guyot or Cordon de Royat methods, depending on the plot. Before spring arrives, they enrich the soil with plant- and animal-based compost, then plough the rows to stimulate underground life. As the vines wake up, green work takes over — debudding, trellising, trimming — right up to harvest time, the highlight of the year. That’s when the whole team of loyal pickers reunites, hand-harvesting bunches into small open crates in a joyful, focused atmosphere. The grapes head straight to the winery for the next stage. The whites are gently pressed, then the juice goes into oak barrels for natural fermentation and a slow aging process lasting 12 to 18 months. Depending on the vintage and the cuvée, a small amount of sulfur may be added — but always with restraint. Nothing else is used; just time and wood to bring roundness and complexity. The reds ferment with varying amounts of whole bunches — sometimes up to 100% — and macerate for 20 to 180 days, with no sulfur added at this stage, no commercial yeasts, no enzymes. Everything is spontaneous and instinct-driven. A small dose of sulfur may be added later, if the wine calls for it. After pressing, the wines age in oak barrels for another 12 to 18 months, without fining or filtration. Some sediment may appear in the bottle — that’s just part of keeping the wine alive. Today, the brothers care for 50 plots across 18 appellations, and each bottle is their way of sharing a heartfelt love for wine, for life, and for Burgundy.