The origin of the vineyard names in Burgundy goes back to the earliest inhabitants, the Celts first and then the Gallo-Romans. Even before the vine had totally conquered the Côte, these people were struck by the great variety in their terroirs. This explains why there are so many place-names that refer to the type of soil (stones, clay, chalk, etc) or the daily life of the vigneron : partridge, oak tree or ... snakes. Serpentières thus acquired its name for ever ! From the very beginning, the wines of Savigny were thought to be "Nourishing, Theological and Death Averters" (Nourrissants, Théologiques et Morbifuges). They were also reputed for their finesse ; the monks and other eminent Church people, in their great wisdom, secured the best parcels. The soil of Serpentières, a layer of Bathonian chalk mixed with sharp angular stones, is certainly responsible for the fame of this vineyard. 

But, it is in the painstaking cultivation of the Pinot Noir grape that the finest quality can be produced. 

Savigny-Serpentières has a unique colour : limpid, bright, cherry-like. On the nose, we would expect the usual red berry or honeysuckle aromas. In fact, Serpentières has all that and much more : nutmeg, paprika and even red pepper ! These aromas are subtle and refined and, as we taste the wine, lead to other pleasures : a delicate framework and soft tannins. 

Savigny-Serpentières needs 3 or 4 years before fully expressing itself, although it can improve further after 5 to 6 years. It goes best with lamb, filet mignon, veal with wild mushrooms, roast chicken. An elegant cuisine, not too strong or spicy, is obviously a requisite. 

In its own way, Savigny-Serpentières is an excellent example of what Côte de Beaune can produce : finesse and originality.