Presentation
Located in the heart of Savigny-lès-Beaune, this family estate dates back over five centuries. Brothers Philippe and Jean-Jacques Girard, heirs to ancestral know-how, each developed their own estate. Today, Arnaud Girard, Philippe's son, takes over. The estate spans 11 hectares, practicing sustainable viticulture, with a distribution of 60% whites and 40% reds, on prestigious appellations: Savigny-lès-Beaune, Pernand-Vergelesses, Aloxe-Corton, Nuits-Saint-Georges, Pommard, and Volnay. Vinifications respect the vintage, with careful aging in oak barrels, offering elegant wines with great aging potential. Its distinctive feature? Rigorous family transmission and precise vinification that honor the terroirs of the Côte de Beaune.
Location
We cultivate 14.98 ares under this appellation.
Terroir
Clay-limestone soil
In the vineyard
The vineyard is maintained with careful attention: regular soil work promotes drainage and microbial life, while canopy management ensures good air circulation and optimal ripeness. Yields are controlled for aromatic purity and balance. Harvesting is carried out either manually or mechanically, depending on the plot and vintage conditions.
Winemaking
100% destemmed, followed by gentle pressing and settling (débourbage). Alcoholic fermentation in tanks lasts 8 to 10 days.
Ageing
Aged for 8 to 10 months in oak barrels, with 20% to 30% new oak to enhance texture and aromatic complexity.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 15 years old
Serving
Serving Temperature: 10–12°C
Ageing potential
5 to 10 years
Tasting
Golden, bright, and clear in the glass. The nose reveals aromas of almond, mirabelle plum, and spice. The palate opens with a round and generous attack, offering both richness and indulgence.
Visual appearance
Bright golden color
At nose
Almond, mirabelle, spice
On the palate
Rounded, generous, and flavorful
Food pairings
This wine pairs beautifully with slow-cooked dishes such as chicken blanquette, shellfish like crab or prawns, and sauced seafood or oven-baked fish. It also goes well with soft cheeses like Brillat-Savarin, Camembert, Brie, and Gouda.
