# Savigny-Lès-Beaune Blanc Vieilles Vignes (2022)

- **Producer:** Domaine Génot-Boulanger
- **Colour:** white
- **Type:** still
- **Grapes:** 100% Chardonnay
- **Region:** Burgundy, France
- **Style:** Natural
- **Serving temperature:** 10–13 °C
- **Aromas & flavours:** peach, pear, lemon, grapefruit, vanilla, almond, butter, cream, oaty/cereal

## About this wine

The Savigny-Lès-Beaune Blanc Vieilles Vignes 2022 from Domaine Génot-Boulanger is a distinguished white wine from Burgundy's Côte de Beaune. The appellation of Savigny-Lès-Beaune is more commonly recognized for its red wines, making this Chardonnay a distinctive offering. The 'Vieilles Vignes' designation highlights that the grapes are sourced from the domaine's oldest Chardonnay parcels, contributing to the wine's depth and complexity. Domaine Génot-Boulanger, now managed by the fourth generation of the family, Aude and Guillaume Lavollée, is committed to organic and biodynamic farming practices across its 22-hectare estate. Their winemaking philosophy emphasizes minimal intervention to allow the terroir to express itself fully. The 2022 vintage, known for its warm and sunny conditions in Burgundy, has resulted in a wine with a rich and generous character.

## Interesting facts

- Savigny-Lès-Beaune is primarily known for red wines, making this white a unique find.
- The 'Vieilles Vignes' designation signifies grapes from the estate's oldest Chardonnay vines.
- Domaine Génot-Boulanger is certified organic and practices biodynamics.
- The estate cultivates over 30 different appellations.

## Food pairing

The wine's medium body and balanced acidity complement richer dishes without overpowering them. Its subtle oak influence and creamy texture pair well with butter-based sauces and roasted poultry, while its minerality cuts through the richness of creamy dishes and cheeses.

## Wine making process

The winemaking process for Savigny-Lès-Beaune Blanc Vieilles Vignes 2022 begins with whole-cluster pressing of the Chardonnay grapes. Fermentation is carried out using native yeasts in barrels, a method that respects the natural character of the fruit and vineyard. A key technique employed is the avoidance of batonnage (lees stirring), which helps maintain the wine's freshness. Following fermentation, the wine is aged for 12 months in barrels, with a portion (20-30%) being new oak, contributing subtle oak nuances. The aging process concludes with an additional six months in stainless steel tanks to preserve the wine's vibrancy and fruit purity before bottling. The domaine's commitment to organic and biodynamic farming underpins its minimal intervention approach.