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 managed with sustainable methods: soils are tilled to encourage aeration and microbial life, while canopy management ensures optimal sun exposure. Yield control is applied through green harvesting when necessary. Depending on ripeness and plot, grapes are harvested manually or mechanically.
Winemaking
100% destemmed, followed by a 4 to 5-day pre-fermentation cold maceration. Gentle extraction via pump-overs and punch-downs. Total vatting lasts 8 to 10 days.
Ageing
Aged for 10 to 12 months in oak barrels, with 25% to 35% new oak, to subtly structure the wine while preserving its aromatic freshness.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 80 years old
Serving
Serving Temperature: 14–16°C
Ageing potential
5 to 10 years
Tasting
Light ruby in color, this wine offers a charming nose of small red and black berries. On the palate, the attack is soft and supple, followed by a fresh, fruity evolution. Its gentle fruit-flower aromatic profile makes it a truly pleasurable wine.
Visual appearance
Light ruby
At nose
Red and black berries
On the palate
Soft, fruity, floral, easy-drinking and elegant
Food pairings
Savigny 1er Cru pairs beautifully with a cut of beef or even pan-seared foie gras. Also delightful with roasted, lacquered, or caramelized poultry. When it comes to cheese, it works best with softer flavors such as Chaource, Brie, Tomme, Époisses, or Cantal.
