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
10,000 vines/ha
Terroir
Clay-limestone soil
In the vineyard
The vineyard is carefully managed with sustainable practices. Soils are tilled to encourage drainage and soil life, foliage is maintained to optimize sun exposure, and yields are controlled for concentration. Harvesting is done manually or mechanically depending on parcel and maturity levels.
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, including 20% to 30% new oak, to develop texture and aromatic complexity.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 10 years old
Serving
Serving Temperature: 10–12°C
Ageing potential
5 to 10 years
Tasting
Behind its golden robe with emerald or pale straw reflections, this wine offers a floral, cheerful nose. The bouquet often shows buttery, brioche-like notes, accented with lemon, grapefruit, and sometimes mineral hints. The attack is lively and direct, contributing to the clarity and precision of this crisp and clean wine.
Visual appearance
Golden with emerald or pale straw highlights
At nose
Floral notes, butter, brioche, citrus (lemon, grapefruit), mineral accents
On the palate
Lively, fresh, straightforward, clean finish
Food pairings
Perfect with freshwater fish in white sauce, or with omelets and scrambled eggs. It also pairs beautifully with goat cheese, Gruyère, Comté, and Cîteaux.
