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
This 30.35-are monopole is located at the foot of the "Montagne de Beaune."
Terroir
Clay-limestone soil
In the vineyard
The vines are cultivated with precision: soil is regularly tilled to improve structure and drainage, while canopy management ensures optimal sunlight exposure. Yields are carefully controlled to enhance concentration. Harvesting is carried out manually or mechanically, depending on the vintage and the state of the grapes.
Winemaking
100% destemmed, followed by gentle pressing and settling (débourbage). Alcoholic fermentation takes place in tanks for 8 to 10 days.
Ageing
Aged for 8 to 10 months in oak barrels, with 20% to 30% new oak, offering discreet aromatic complexity while preserving freshness.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 35 years old
Serving
Serving Temperature: 10–12°C
Ageing potential
3 to 5 years
Tasting
Clear and pale yellow in color. The nose opens with aromas of Granny Smith apple, pear, lemon zest, and white flowers. The palate is pure and fresh, marked by bright acidity and a clean, precise profile.
Visual appearance
Limpid, pale yellow hue
At nose
Granny Smith apple, pear, lemon zest, white flowers
On the palate
Pure, fresh, vibrant acidity
Food pairings
In its youth, this wine pairs well with creamy white meat dishes, sushi, and grilled sea fish. As it ages and gains richness, it complements cheeses such as Cîteaux, Comté, or certain aged goat cheeses beautifully.
