Chris Santini and Santini Frères (Santini Collective)

Santini Frères, also branded as Santini Collective or The Auxey-Collective, is a micro-négociant winery in Auxey-Duresses, Côte de Beaune, Burgundy, France, founded by Chris Santini in 2013. Operating from a 100-year-old cuverie, Santini purchases organic grapes from Burgundy (Côte de Beaune, Côte de Couchois, Paris-l’Hôpital), Beaujolais (Lantignié), and occasionally Lirac, producing 5,000–10,000 bottles annually of “vins de soif” (thirst-quenching wines). These include Pinot Noir, Chardonnay, Gamay, Aligoté, Pinot Beurot (Pinot Gris), and unique blends like Pinot Noir/Chardonnay/Gamay, labeled as Vin de France or appellations like Côteaux Bourguignons. His natural approach—minimal sulfur (15–30 mg/L at bottling), no commercial yeasts/enzymes, whole-cluster fermentation, and unfiltered bottling—yields vibrant, fruit-driven wines. Santini, who also manages Kermit Lynch’s Beaune office part-time, collaborates with young winemakers like Jon Purcell (Vin Noé) in his shared cuverie, fostering a communal ethos akin to Chapuis and Didon.

Winemaking Philosophy

• Organic Sourcing: Santini owns no vineyards, sourcing organic grapes (some in organic conversion) from unique terroirs in Burgundy (e.g., Côte de Beaune, Côte de Couchois), Beaujolais (Lantignié), and Lirac. Vineyards feature clay-limestone soils (Burgundy) or granite (Beaujolais), with old vines (e.g., 60-year-old Gamay). Manual harvests ensure quality, with grapes foot-stomped or pressed in wooden basket presses. Santini’s partnerships with growers like those in Lantignié emphasize sustainable practices, aligning with Didon’s Demeter certification and Plassat’s biodynamic methods.

• Natural Winemaking: Minimal intervention, using native yeasts, whole-cluster fermentation (reds), and infusion over extraction (no aggressive pumping/heating). Wines are aged in old barrels or fiberglass tanks for 6–12 months, bottled unfiltered with low sulfur (~15–30 mg/L) for freshness. Whites (e.g., Aligoté, Pinot Beurot) often see skin fermentation, adding texture. Reds (Côteaux Bourguignons, Lantignié Rouge) are light, aromatic, and fruit-driven, with raspberry, cherry, and mineral notes. Blends like Au Vin Rouge (Pinot Noir/Chardonnay/Gamay) are experimental, showcasing Santini’s playful style. No commercial enzymes or yeasts are used, mirroring Chapuis and Plassat’s sulfite-free ethos, though Santini uses slightly more sulfur than Didon (zero sulfites).

• Background

  • Winemaker: Chris Santini, of French-American descent (Corsican/Tunisian roots), grew up in the US but spent summers in France. At 20, he worked his first harvest in Provence (1999), sparking his passion. He studied oenology in Beaune, worked at large and small Burgundy domaines, and joined Kermit Lynch’s Beaune office in 2003, later becoming manager. Inspired by travels with Lynch, he launched Santini Frères in 2013 from Christophe Pacalet’s cellar, moving to a 100-year-old cuverie in Auxey-Duresses (2015). His brothers (in Quebec, US, Ireland, Australia) contribute to exports, with Quebec as the largest market. Santini’s gear, sourced from Le Bon Coin (French eBay), reflects his resourceful, fun approach.