Honey, toasted bread aromas. Good and strong structure in mouth.
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|Owner||Domaine Vincent Girardin|
|Main grape variety||Chardonnay|
|Pairings||Fish, shellfish or creamy white meat.|
Revealing the complexity of the terroirs
Since he began in 1980 in Santenay, Vincent Girardin has tried all of the modern vinification techniques. In 2003, working with his winemaker Eric Germain, he came to the conclusion that the least possible intervention during the vinification process was the best way to reveal the complexity and individual characteristics of each of Burgundy's terroirs. Eric Germain continues to uphold this philosophy.
Winemaking additives have been abandoned and currently SO2 and copper are the only products still used. We have drastically reduced the proportion of new barrels used during maturing, in order to preserve the character of each terroir.
In parallel, for the Grandes Cuvées, we have extended the maturing periods, in order to give our wines time to open up and express the full potential of their terroir of origin.
THE SPLENDOUR AND INDIVIDUALITY OF OUR TERROIRS
FRESHNESS AND MINERALITY, THE CLASSIC BURGUNDY STYLE
To obtain the best possible quality, Eric Germain vinifies the wines as naturally as possible.
Maison Vincent Girardin's objective is to capture the splendour and the individuality of our terroirs where, in Burgundy, there is a significant presence of limestone. The characteristics of the soil result in wines with a wonderful freshness and minerality.
The main stages in our work as winegrowers:
In order to give you an idea of the tasks involved, here is an outline of the main stages of our work in Burgundy's vineyards:
- Severe pruning aiming at reducing yield;
- Reasoned farming favouring organic products (copper and sulphur);
- Ploughing, without herbicides or pesticides;
- Work on growing vines (disbudding, trellising), allowing to obtain a better photosynthesis and an optimal health of the grapes;
- manual harvests;
- sorting in the vineyard;
- pressing to obtain slow extraction;
- transfer to casks after a light settling in French oak barrels (between 10 and 35% new barrels depending on the appellation) in which alcoholic and malolactic fermentation take place due to the indigenous yeasts and bacteria (naturally present in the grape juice);
- long maturing on fine lees, for between 14 and 20 months, depending on the wine;
- bottling on site respecting the lunar calendar.
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