Givry

Terroir

Our plot is called 'Chanevarie' and surrounded the famous Premier Cru 'Servoisine' and 'Celliers aux Moines'. The vines were planted in 1995.
Total area : 1,71 hectares (4,22 acres).
Climat & Soil : the vineyard is facing South-East and grown on a soil which is rich in clay.

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 for 9 months. 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

Pretty dark ruby colour.

Nice complexity on the nose with notes of flowers, fruits and spices.

On the palate, the wine is generous with a great volume. Powerful. Tannin are present but soft.

Food and wine pairings

Our Givry 2012 will perfectly match with grilled meat, meat sauce beef stew : bifteck with pepper, as well as raw milk cheese as Munster.

Service and cellaring

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

Art of tasting

Owning great wines in your cellar is not enough, you also need to know how to serve them.
Temperature is an essential element around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more casily the richness and the complexity of a great wine.