Givry

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Terroir

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

Winemaking and Aging

To preserve their integrity, grapes are carefully harvested and sorted out by hand.
Both maceration and alcoholic fermentations take place in temperature controlled opened vats for 16 to 18 days. We work with pigeages (punching the cap).
Intensity and Numbers are lead to
the concentration of tannins, perfumes and colour.
Alcoholic fermentation is realized with natural yeasts.

After maceration, free and press juices are separated for aging. Aging process is taking place 100% in traditional Burgundian
228 liters barrels for 10 months. We use around 20% of new barrels.
We only use French oak coming mainly from Bourgogne, Allier
and Vosges forests. Malolactic fermentation is done 100%.

Tasting notes

EYE
Lovely bright garnet colour with purple tints.

NOSE
The nose is rich, ample, with red fruits and spices (cinnamon, clove) aromas. Very refine and delicate.

PALATE
On the palate, the wine is ample and delicate, developing beautiful red fruits aromas.

Food and wine pairings

Our Givry Domaine de la Ferté 2017 will perfectly match with grilled meats, snails or Bouillabaisse.

Service and cellaring

It can be served from now at 14-15°C or kept in cellar for 5 to 7 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.