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.
A collection of Burgundy wines by Vincent Girardin with the same standard of excellence
To cope with the growing demand for his wines, he developed an approach that was new in Burgundy: he purchased grapes from producers who shared the same philosophy and the same high standards.
In 2012 Vincent Girardin sold his operation to a long-standing partner of the Maison. Mr. Nié, President of the Compagnie des Vins d’Autrefois in Beaune, naturally decided to continue with the small team of 9 people, who had been faithful to the Maison for many years. Eric Germain continues to uphold the style of the wines and Marco Caschera markets them all over the world.
Maison Vincent Girardin offer prestigious appellations coming from 9 villages in the Côte de Beaune:
All of the Girardin Grands Vins are made from vines managed according to sustainable agriculture principles.
The vines for the Vonay Vieilles Vignes are 65 years old., the grapes come from the vineyards from the village of Volnay in the Côte de Beaune, and especially from “Les Lurets” and “La Gigotte” vineyards, at the bottom of Volnay. Soil: clay and limestone. Gentle slope. Grapes variety: 100% pinot noir. Guyot pruning with different yearly works in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches).
The grapes are harvest-picked by hand. The grapes are sorted twice (when picking the grapes and on the sorting table), then partially destemmed (a third sorted out can be done if necessary with our optical machine). Afterwards put in stainless still thermo-regulated tanks. The alcoholic fermentation can begin with natural yeasts we have in the grape berries around 3 weeks. Pumping-over (the must) and crushing are very soft in order to be very careful about the substance and order to get the purest and most representative wine we can have, followed by soft pressing.
The wine is put into the cask further to a soft settling of the juice in French oak (15% for new oak). The malolactic fermentation can begin then with natural anaerobic bacterium from the juice. The ageing lasts 14 months on fine lees. We follow the lunar calendar (“fruit day”) for the bottling without fining and filtering.
Volnay combines breeding with nobility, delicacy, elegance and feminity. A delicate violet and berry fragrance. One of the finest representatives of the Côte de Beaune. The Volnay is in the Côte de Beaune what the Chambolle Musigny is in the Côte de Nuits.
A feminine wine which is one of the only Burgundy Pinot Noirs you can already enjoy and drink when young.