VINS BLANCS VINCENT GIRARDIN

The grandeur and unique characteristics of our terroirs

FRESHNESS AND MINERALITY, THE CHARACTER OF BURGUNDY

In his quest for quality, Eric Germain makes wine in the most natural way possible.

The goal of Maison Vincent Girardin is to best express the grandeur and unique character of our terroirs, where, in Burgundy, limestone is a prominent feature. By their very nature, our soils produce wines of remarkable freshness and minerality, combined with great complexity.

The main stages of our work in the cellar:

Taille respectueuse visant à réduire des rendements ;
manual harvesting;
sorting on the vine;
pressing for slow extraction;
barreling after light settling into French oak barrels (between 10 and 15% new oak depending on the appellation) where alcoholic and malolactic fermentations will take place using indigenous yeasts and bacteria (naturally present in the juice);
extended aging on fine lees, between 14 and 20 months, depending on the vintage;
bottling by us according to the lunar calendar.

le grand pinot noir

VINS ROUGE VINCENT GIRARDIN

Grand Pinot Noir, a very fine grape variety

LET THE TERROIRS OF BURGUNDY EXPRESS THEMSELVES

Maison Vincent Girardin strives to produce wines that truly represent the Burgundy terroir.

Our Grand Pinot Noir Bourguignon is by nature a very refined grape variety, and our goal is to respect this character as much as possible by avoiding over-extraction, allowing the great terroirs to express themselves with their uniquely Burgundian grandeur.

The main stages of our work in the cellar:

Respectful pruning aimed at reducing yields;
manual harvesting with sorting on the vine;
systematic manual sorting at the winery by an experienced team followed, depending on the vintage, by optical sorting;
partial destemming of the grapes;
placed in a temperature-controlled stainless steel tank;
alcoholic fermentation in indigenous yeasts naturally present on the berries for approximately 3 weeks;
gentle pumping over and crushing with the aim of respecting the material in order to obtain the purest wines and the most representative of their terroir;
gentle pressing;
barreling after light settling in French oak barrels (between 10 and 30% new barrels depending on the appellation) in which malolactic fermentations will take place in indigenous bacteria (naturally present in the juices);
aged for 16 to 18 months on fine lees;
traditional racking, barrel by barrel, by gravity;
bottled without fining, with possible light filtration according to the lunar calendar.