Aleth Girardin’s seven-hectare estate in the commune of Pommard produces a Pommard made from Pinot Noir grapes cultivated in the Les Epenots Premier Cru. The old vines, almost a hundred years old, are encouraged to draw the nutrients they require to thrive from soils consisting of clay, marl and limestone, by means of environmentally friendly cultivation methods that respect the integrity of each plot and each vine. In keeping with this approach of respecting the terroir, the estate conducts a meticulous, low-intervention winemaking process, characterised by the use of native yeasts to trigger fermentation and extremely low doses of sulphur. Sulphur is in fact used homeopathically.
The resulting wine can be laid down for ten or even fifteen years, displaying an authentic fruitiness complemented by notes of sweet spices and precious wood which, with time, evolve towards notes of humus and leather. The palate is structured by powerful tannins.