Givry

Terroir

Chalky-clay soils, clay is predominant.

Winemaking and Aging

Grapes are collected manually, sorted out and then completely destemmed. Maceration is made and the cap of grape skin is punched down twice per day to stimulate the process but no pumping over is performed. Alcoholic fermentation lasts from 15 to 18 days. After this period, wine is transferred to oak barrels to mature for a period of 12 to 18 months. 20% of used oak barrels are brand new. Malolactic fermentation is fully completed. A slight filtration is performed and then wine is bottled in traditional Burgundy bottles.

Tasting notes

The beautiful ruby robe brings out red fruit aromas.
Mouth reveals ripe and velvet tannins, which give beautiful balance and material.

Food and wine pairings

Le Givry Domaine de la Ferté 2006 could be served with grilled meat or meat with sauce, as well as raw milk cheese.

Service and cellaring

Le Givry Domaine de la Ferté 2006 should be served at 14-15° C. This wine could be savoured right away or could be aged till 2012.