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 garnet colour with purple hints.
On the nose aromas of dark fruits (blackcurrant, blueberry) express with intensity. A lot of concentration with chocolate notes.
Powerful wine on the palate with dark fruits aromas and spices. Tannins are ripe and smooth.
Superb !

Food and wine pairings

Our Givry 2012 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.