Vincent Girardin, Corton-Charlemagne Grand Cru
£176.57
The history of Maison Vincent Girardin is relatively recent. In 1980, at the age of 19, Vincent Girardin, the son of a family of winegrowers based in Santenay since the 17th century, decided to strike out on his own, and began producing wine from two hectares of vines that he had inherited from his parents. From his earliest youth Vincent had a passion for working with vines, and great respect for the potential that they represent; his ambition was to produce his own wine. The quality of his wines was quickly recognized by connoisseurs all over the world, and this enabled him to expand his activity, focusing primarily on the great white and red wines of the Côte de Beaune.
The 45 year old vines are located in the commune of Aloxe-Corton, Pernand-Vergelesses and Ladoix-Serrigny. South, South-West, South-East and North-West exposure giving the grapes a good acidity content. Soil : Comes from the lands of the Jurassique (145 million years), with marly soils (yellowish, ochre and brown), rich in clay. Barreling after a slight settling. The grapes are put in French oak barrels of 228 liters (15% to 20% new barrels) in which the alcoholic and malolactic fermentations in yeasts and native bacteria will take place. Breeding will be long on fine lees for 18 months. Without stirring. One month before bottling, the wine from different barrels is placed in a stainless steel tank for blending. Final light filtration before bottling. Bottling is done according to the lunar calendar.
Tasting Note:
Notes of lemon and white peach on the nose lead onto a palate that is clean and rounded, dry and expressive.
Organic.
The 45 year old vines are located in the commune of Aloxe-Corton, Pernand-Vergelesses and Ladoix-Serrigny. South, South-West, South-East and North-West exposure giving the grapes a good acidity content. Soil : Comes from the lands of the Jurassique (145 million years), with marly soils (yellowish, ochre and brown), rich in clay. Barreling after a slight settling. The grapes are put in French oak barrels of 228 liters (15% to 20% new barrels) in which the alcoholic and malolactic fermentations in yeasts and native bacteria will take place. Breeding will be long on fine lees for 18 months. Without stirring. One month before bottling, the wine from different barrels is placed in a stainless steel tank for blending. Final light filtration before bottling. Bottling is done according to the lunar calendar.
Tasting Note:
Notes of lemon and white peach on the nose lead onto a palate that is clean and rounded, dry and expressive.
Organic.
