Vineyard
Maison Vincent Girardin, created in 1982 with 2 hectares, has developed its activity over the years, adding a trading activity in 1990. Bought in 2012 by the Compagnie des Vins d'Autrefois, Maison Girardin is managed by Eric Germain, the technical director and oenologist of the house since 2002. He remains on the same path, perpetuating his "haute couture" wine ethics. Vinification
The harvest is manual. The grapes are put whole in a pneumatic press for low pressure extraction. After a static settling of 24 to 36 hours at low temperature, the musts are put into barrels (228 liter pieces) of which 15% are new. The alcoholic and malolactic fermentations are done naturally with indigenous yeasts and the aging for 14 months on fine lees without stirring. A natural fining and filtration are carried out before bottling. Grape variety Chardonnay
Flavor: Full and powerful
Alcohol: 13°
Allergen: Sulphites|Casein (from milk)|Gluten Tasting
This is a rich wine with mineral notes, toasted hazelnuts and almonds. It has a nice balance between smoothness and freshness. On the palate, it is long and structured. Serve the wine between 11 and 13°C, with asparagus, sweetbreads, Indian cuisine, eggs, foie gras, or as a dessert with pear tarts and cheeses such as Bleu de Bresse. The information published above presents the current characteristics of the wine in question. It is not specific to the vintage |
Château Orme Brun
