Description
| Vintage | 2023 |
|---|---|
| Region | Bourgogne |
| AOP/AOC | Savigny Les Beaune |
| Grape varieties | Pinot Noir |
| % Alcool | 12 |
| Carafage | Non |
| Service | 15/17 degrés |
| Prix au litre | 74,67 |
| Occasion | BBQ Surprising |
| Wine pairing | Cold Cuts Poultry Red meat |
| Dégustation | Savigny Les Beaune vinifié intégralement sans soufre. Un Savigny délicat, floral et gourmand ! |
| Plats | Tajine d’agneau |
| Ingredients | Raisins, sulfites |
| Nutritional values per 100ml | 328 kj / 79 kcal |
Guillaume Boin discovered his passion for wine during his sommelier training at La Tour d’Argent between 2008 and 2010 — a true revelation that marked the beginning of his journey. After several years working as a sommelier and traveling through Australia, Haute-Savoie, the Seychelles, Bora-Bora, Corsica, and St. Barth, he deepened his understanding of vineyards around the world. In 2018, he joined Domaine De Montille, where he learned vineyard work and winemaking. The following year, he took part in harvests and vinifications at Face B in Calce and at WasenHaus in Germany. In 2020, he traveled to New Zealand to work at Millton Vineyards in Gisborne and Ash Ridge in Hawke’s Bay, before returning to France to vinify at Domaine Saint-Nicolas with Thierry Michon. In 2021, he completed a BTS in organic viticulture and oenology at the CFA of Montmorot (Jura) and interned at Domaine de Lorient in Saint-Péray. Vinifications in 2022 and 2023 took place at Vin Noé, before his first official vintage in 2024 at the shared cellar in Chassagne-Montrachet. The 2025 vintage marks his second, still carried out alongside seasonal work.
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