Santenay is the last outpost of the Côte de Beaune before it slopes towards the Côte Chalonnaise. One of those places where Burgundy becomes wilder and less predictable. Here, the white "Santenay" by Olivier Leflaive is born as a small gem of rare freshness. Although the village is historically famous for Pinot Noir, the few hectares dedicated to Chardonnay enjoy a particularly privileged position. The vineyards lie on soils composed of grey limestone and marl that give the wine a sharp mineral edge. A curious detail: the village of Santenay has been a renowned thermal spa since Roman times. This mineral richness of the subsoil not only feeds the thermal waters but is also reflected in the vibrant character of its white wines. It is no coincidence that the Santenay AOC is one of the most interesting pieces of the Burgundian mosaic. Often overshadowed by nearby Meursault or Chassagne-Montrachet, it actually offers extremely pure and honest interpretations of Chardonnay. Vinification begins with gentle pressing followed by a careful resting phase. The wine is not left entirely to wood but follows a mixed path that enhances both complexity and fragrance. Ageing lasts 12 months, with part of the wine maturing in oak barrels with a restrained use of new wood (only 12%) to avoid excessive toasted notes. The remaining 15% of the wine rests in stainless steel tanks. This blend of different containers is the secret of its freshness: stainless steel preserves acidity and primary fruit, while wood provides the micro-oxygenation needed to add depth and body. Bright green-gold in colour, the nose is a continuous surprise. Not the usual vanilla aromas but a delicate dance of fresh mango and ripe pear, finished with an intriguing touch of white pepper. On the palate its density is surprising. It fills the mouth without ever becoming heavy thanks to a natural fluidity that perfectly balances the aromatic richness. The sip is clean, almost silky, leaving a very pleasant mineral trail. An excellent choice to accompany a creamy risotto with white asparagus.