Presentation
Situé au cœur de Savigny-lès-Beaune, ce domaine familial remonte à plus de cinq siècles. Les frères Philippe et Jean-Jacques Girard, héritiers d’un savoir-faire ancestral, ont chacun développé leur propre exploitation. Aujourd’hui, Arnaud Girard, fils de Philippe, assure la relève. Le domaine s’étend sur 11 hectares, en lutte raisonnée, avec une répartition de 60 % de blancs et 40 % de rouges, sur des appellations prestigieuses : Savigny-lès-Beaune, Pernand-Vergelesses, Aloxe-Corton, Nuits-Saint-Georges, Pommard et Volnay. Les vinifications se veulent respectueuses du millésime, avec des élevages soignés en fûts de chêne, offrant des vins élégants, dotés d’un grand potentiel de garde. Son empreinte distinctive ? Une transmission familiale rigoureuse et une vinification précise qui font honneur aux terroirs de la Côte de Beaune.
Location
10,000 vines/ha
Terroir
Clay-limestone soil
In the vineyard
The vineyard is managed with great care, combining traditional soil tilling, sustainable vine training, and careful yield control through green harvesting. Canopy management ensures proper aeration and ripeness. Harvesting is done manually or mechanically depending on the parcel and maturity level of the grapes.
Winemaking
100% destemmed, followed by a 4 to 5-day cold pre-fermentation maceration. Extraction is carried out using pump-overs and punch-downs. Total vatting lasts 8 to 10 days.
Ageing
Aged in oak barrels for 10 to 12 months, with 25% to 35% new oak, lending subtle complexity and enhancing texture.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 60 years old
Serving
Serving Temperature: 14–16°C
Ageing potential
5 to 10 years
Tasting
This wine shows a medium-dark ruby color. The nose is fruity, dominated by small red berries. On the palate, it is smooth and velvety, with refreshing acidity and lovely red fruit aromas. A charming and accessible Premier Cru.
Visual appearance
Medium-dark ruby
At nose
Red berries
On the palate
Supple, velvety, fresh, fruit-forward
Food pairings
Savigny 1er Cru pairs wonderfully with beef cuts or pan-seared foie gras. It also complements roasted, lacquered, or caramelized poultry. For cheese, it prefers softer, milder varieties such as Chaource, Brie, Tomme, Époisses, or Cantal.
