VINEYARD AGE
45 years old
45 years old
GEOLOGY
The grapes come from the vineyards of the village of Santenay in the Côte de Beaune, where Vincent Girardin was born. It is a historic wine and a banner of the House. Soil: Limestone clay most of the time. Gentle slope. Despite the fact that the vines are in the south of the Côte de Beaune, we can easily compare them with the terroirs of Gevrey Chambertin in the Côte de Nuits because we have the same type of soil (Jurrassic rock from the Quaternary period). 100% pinot noir. Guyot with different annual vineyard work (pruning, wire trellising / knotting, leaf stripping).
The grapes come from the vineyards of the village of Santenay in the Côte de Beaune, where Vincent Girardin was born. It is a historic wine and a banner of the House. Soil: Limestone clay most of the time. Gentle slope. Despite the fact that the vines are in the south of the Côte de Beaune, we can easily compare them with the terroirs of Gevrey Chambertin in the Côte de Nuits because we have the same type of soil (Jurrassic rock from the Quaternary period). 100% pinot noir. Guyot with different annual vineyard work (pruning, wire trellising / knotting, leaf stripping).
VINIFICATION
Harvested by hand. The grapes are sorted twice (during picking and on the sorting table), then partially destemmed. (if necessary, depending on the quality of the berries, a third sorting is done with our optical sorter). They are then placed in thermo-regulated tanks. Alcoholic fermentation can begin with yeasts naturally present in the berries of the grapes and will last for about 3 weeks. Very gentle pumping over in order to respect the raw material and obtain the purest and most representative wine possible. Soft pressing.
Harvested by hand. The grapes are sorted twice (during picking and on the sorting table), then partially destemmed. (if necessary, depending on the quality of the berries, a third sorting is done with our optical sorter). They are then placed in thermo-regulated tanks. Alcoholic fermentation can begin with yeasts naturally present in the berries of the grapes and will last for about 3 weeks. Very gentle pumping over in order to respect the raw material and obtain the purest and most representative wine possible. Soft pressing.
AGING
The wine is put in French oak barrels after a light settling (15% new barrels). Malolactic fermentation can then begin with bacteria naturally present in the juice. The aging lasts 14 months on fine lees. We follow the lunar calendar ("fruit" day) for bottling without fining or filtration.
The wine is put in French oak barrels after a light settling (15% new barrels). Malolactic fermentation can then begin with bacteria naturally present in the juice. The aging lasts 14 months on fine lees. We follow the lunar calendar ("fruit" day) for bottling without fining or filtration.
TASTING NOTES
Santenay is a well-constructed wine. With a bouquet of strawberries in its youth, it is characterized by chestnut and prune as it ages.
Santenay is a well-constructed wine. With a bouquet of strawberries in its youth, it is characterized by chestnut and prune as it ages.
MEALS
Roasted meats, game and various cheeses.
Roasted meats, game and various cheeses.
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