Maison Parigot & Richard saw its origins back in 1907 when Emile Parigot decided to open in Savigny Les Beaune the production and sale of sparkling wines, right where the winery is still located today. He took his first steps together with his daughter Louise and husband Gaston Richard. In the 1950s after the death of the progenitor, the two families united and started Parigot & Richard, a business specializing in the production of Bourgogne Mousseux, an appellation that would evolve into Cremant de Bourgogne in 1975. In 2002, Gregory Georger, the fifth generation, took over as head of the Maison Parigot & Richard, with the same goal of producing cremant while respecting the terroir and surroundings, seeking the recognizability of the product and the pleasure of drinking it.
The grapes come from the most prestigious vineyards of the Cote d'Or, from both the Cote de Beaune and Cote de Nuits, as well as the Hautes Cotes de Beaune.
In the cool of the cellars, the wines are slowly transformed into crémants. This second alcoholic fermentation, called “taking of foam,” lasts six to eight months. The resulting carbon dioxide dissolves as the wine becomes effervescent. Once fermentation is complete in the bottle, a deposit is seen: these are its lees. It is the contact with these lees that will improve the crémant and create its complexity, finesse and aromas. The longer a crémant is aged on its lees in the cellar, the better it will be. This is why Parigot & Richard lets its crémants rest on their lees from 24 to 60 months, depending on the blend, when the legal minimum is 12 months.
Since 1907, Parigot & Richard has guaranteed the continuity of precise, artisanal work handed down from generation to generation. Since its creation, however, PARIGOT & RICHARD has not stopped evolving, always remaining attentive to the potential of its terroir. Respect for the fruit and the authenticity of the terroir are at the heart of the work.
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