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. After this period, wine is transferred to oak barrels to mature for a period of 15 months. 20% of used oak barrels are brand new. Malolactic fermentation is fully completed. A slight filtration is performed and then the wine is bottled in traditional Burgundy bottles.
Le Givry Domaine de la Ferté 2009 is purple coloured with violet reflects. A bouquet of fresh fruits is found on the nose such as blackcurrant, blueberry. The palate offers notes of fresh fruits too. The tannins are smooth and round. This wine is nice and fresh, with notes of light spices such as cinnamon and nutmeg.
Food and wine pairings
Le Givry Domaine de la Ferté 2009 will pair well with red meat with sauce, grilled meat and raw milk cheese.
Service and cellaring
Le Givry Domaine de la Ferté 2009 should be served at 14-15° C. This wine could be cellared till 2015.