Givry

Terroir

Clayey and limestone ground, with a clayey predominance.

Winemaking and Aging

Grapes are hand-harvested then totally destemmed. Maceration and alcoholic fermentation last between 15 and 18 days. Punching of the cap is made twice a day.
The cuvee is aged around 15 months in 100 % oak barrels with 20 % in new barrels. Malolactic fermentation is 100 % fulfilled. Wine is bottled after a light filtration without fining in Traditional Burgundy bottles.

Tasting notes

Le Givry Domaine de la Ferté 2010 has a beautiful dark ruby robe with slight purple reflects.
Intense nose with red fruits aromas (strawberry, raspberry).
In the mouth, the wine has a nice vivacity with notes of fresh fruits. Tannins are melted and fresh. Long aftertaste.

Food and wine pairings

Le Givry Domaine de la Ferté 2010 will perfectly match with grilled meat, meat sauce beef stew as well as raw milk cheese.

Service and cellaring

Le Givry Domaine de la Ferté 2010 can be served from now at 14-15° C or kept in cellar until 2016.