The Girardin family is in Burgundy since 1570.
Justin is the 13th generation as head of the 17 hectares family estate, from Santenay to Savigny-les-Beaune. Well aware of the exceptional character of the terroirs, he puts his know-how at the service of the vines to make the best wine every year.


Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. During fermentation, the temperature is monitored so that it is around 26 °c with a pick at 30°c. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days.

French oak barrels. Origin of wood: Allier and Vosges 20 %,of new oak. Wine remained 15 months in barrels.


Beautiful ruby colour. Red and black fruits aromas. Delicate oaky which gives a beautiful structure.