Winemaking - The grapes are pressed upon arrival at the winery. A low temperature fermentation follows to retain flavours and aromatics. Alcoholic fermentation begins in vats for regularity, then is transferred to barrels. Only natural yeasts used to keep the charm and character of each wine.

The Girardin family has been present in Burgundy since 1570 .

Justin represents the 13th generation to operate the family estate of 17 hectares , from Santenay to Savigny-les-Beaune. Aware of the exceptional nature of these terroirs, he puts his know-how at the service of the vines to produce the best wine each year.

The east of the village of Meursault in the foothills of the Montmellian is the vast climat of 'Les Clous Dessous', on which this parcel is located.