Givry

Terroir

Clayey and limestone ground, with a clayey predominance

Winemaking and Aging

Grapes are harvested manually then totally destemmed. Maceration and alcoholic fermentation last between 15 and 18 days and punching of the cap is made twice a day. Maturing lasts approximately 15 months in 100 % oak barrels with 20 % in new barrels. Malolactic fermentation is 100 % realised. Wine is bottled after a light filtration without preliminary fining in Traditional Burgundy bottles.

Tasting notes

Beautiful dark ruby robe. Delicate nose with fresh fruits notes.
In the mouth, the wine is fine, delicate with smooth and silky tannins.

Food and wine pairings

It will perfectly match with grilled red meat, poultry and red meat in sauce, as well as raw milk cheese.

Service and cellaring

It can be served from now at 14-15° C or kept in cellar until 2014.