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.

Tasting notes: Supple and elegant wine. Nose: red berry presence.
The palate has a beautiful structure but with finesse.

Wine pairings: Lamb, veal, duck, eggs poached, Brie, Camembert.

Operating temperature: between 16°C and 17°C.
Ageing potential: 5 to 6 years.
Age of vines: 50 years - Ageing French oak barrels. Origin of wood: Allier and Vosges 22% of new oak where the wine remained for 15 months in barrels.

Viticulture Pruning style: Cordon de Royat and Guyot simple
Manual harvest. Green work (de-budding, leaf-thinning,...)
Triple sorting: in the vineyard (twice) and in the winery on sorting table.

Winemaking: Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas.
Indigenous yeasts. Smooth, gentle extraction respecting the grape variety, terroir and vintage.
Fermentation lasts around 20 days.

On the etymology of this climate two theories oppose themselves. The first states that the name comes from the old French Pelet : "a nothing, a misery" here referring to the lack of fertility of the land. This making it impossible to cultivate other crops like wheat for example. In the other one the name comes from Puelle : "the young forest" because of a forest existing there in the XVII-XVIIIth century. Maybe this climate was cultivated before the Revolution and neglected afterwards ? In all cases, this climate between Beaune and Savigny was not adapted for any culture other than the vines.

On this terroir with a low relief, exposed to the south-east, there is a mixture of gravel and brown-red limestone. This thin soil provides excellent hydric conditions for the vines, which produce fine, supple and elegant wines.

"Quite powerful purple. The fruit has got fully ripe on the sandy soil of Peuillets. More lifted on the palate, ripe strawberries, but fresher than the bouquet suggested, perhaps with a fraction higher volatility which gives this effect. Drink from 2026-2032."
87-90 points.
Jasper Morris MW, Inside Burgundy (October 2023)