Chassagne-Montrachet AOC 2023 Pierre Girardin

What kind of wine is it?

Chassagne-Montrachet by Pierre Girardin is a still white wine made from Chardonnay in Burgundy. It stands out for its elegant and structured style, marked freshness, and the mineral imprint of the calcareous-clay soils. The winemaking process aims to enhance aromatic purity with spontaneous fermentation and aging in oak barrels, followed by stainless steel. The result is a full and defined profile, suitable for the table and for bottle aging.

Where does it come from?

It originates from the commune of Chassagne-Montrachet, in an area characterized by calcareous and clay soils, which provide structure and depth, while the limestone supports a persistent minerality. The local climate helps preserve acidity and liveliness. The fragmentation of the plots and the distinctive identity of the soils allow for a variety of nuances within the appellation.

How is it made?

The Chardonnay grapes come from selected parcels managed sustainably with low yields for greater concentration. After harvest, fermentation takes place with indigenous yeasts to highlight the character of the terroir. Maturation is carried out in oak barrels for about 12 months with a portion of new wood, followed by a period in stainless steel. Bottling is done without fining or filtration, preserving aromatic purity and mineral definition.

Tasting notes

Straw yellow color with golden highlights, clear and persistent. The nose reveals scents of white flowers, citrus, and slight honeyed notes, with a saline hint and touches of chalk and wet stone. On the palate, it is full-bodied and structured, with integrated acidity and a silky texture. The finish is long and vibrant, with citrus returns and a saltiness that prolongs the persistence.

Food pairings

It pairs with shellfish and mollusks, where freshness and mineral tension enhance sweetness and iodized notes. Also excellent with baked fish and dishes in light sauces. With soft cheeses such as young Brie or Camembert, it finds balance between structure and creaminess. Regionally, it accompanies Burgundian dishes with cream and butter, and matches perfectly with sole meunière. Also interesting with seared scallops or citrus and prawn risotto.

When to serve

Ideal for those seeking a characterful white wine capable of accompanying a full meal, from seafood starters to delicate main courses and soft cheeses. Serve between 10 and 12 °C in a wide glass, with a brief oxygenation to open up floral and mineral notes. Its structure and time in oak allow for consumption in youth for freshness or cellaring for mid-term evolution under optimal conditions.