Givry

Terroir

Clayey and limestone soil with a limestone predominance.

Winemaking and Aging

Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 18 days in temperatures' control vats, with punching of the cap. Aging is 100 % made in oak barrels with 20 % of new barrels. Malolactic fermentation is 100 % realized. Wine is bottled in Traditional Burgundy bottles. The cork is marked with the estate's name and the vintage.

Tasting notes

Lovely ruby colour, bright and dark.
The nose opens on red fruits aromas, strawberry and alcoholic fruits and then express some liquorice perfumes.
On the palate the wine reveals again the red fruits, strawberry, and raspberry with a nice freshness. The volume is enjoyable and tannins are integrated. The wine has the potential to be cellared.

Food and wine pairings

Our Givry 2011 will perfectly match with grilled meat, meat sauce beef stew as well as raw milk cheese.

Service and cellaring

It can be served from now at 14-15° C or kept 3 to 5 years.