Givry
1er Cru "Servoisine"
Terroir
Clayey-limestone ground, with a clayey predominance
Winemaking and Aging
Grapes are harvested manually then totally destemmed. Maceration and alcoholic fermentation last between 15 and 18 days. Punching of the cap is made twice a day.
Maturing lasts approximately 15 months in 100 % oak barrels with 20 % in new barrels. Malolactic fermentation is 100 % realized. Wine is bottled after a light filtration without preliminary fining in Traditional Burgundy bottles.
Maturing lasts approximately 15 months in 100 % oak barrels with 20 % in new barrels. Malolactic fermentation is 100 % realized. Wine is bottled after a light filtration without preliminary fining in Traditional Burgundy bottles.
Tasting notes
The very beautiful garnet-red robe has purplish reflections.
Nose is powerful with black fruits aromas like blackberry and bilberry, with spices and torrefaction notes.
Mouth is powerful with dense tannins. This rich, long and fresh wine has spicy, coffee, blackberry and bilberry aromas.
Nose is powerful with black fruits aromas like blackberry and bilberry, with spices and torrefaction notes.
Mouth is powerful with dense tannins. This rich, long and fresh wine has spicy, coffee, blackberry and bilberry aromas.
Food and wine pairings
This wine will perfectly match with red meat and poultry in sauce, roasted red meat, fine and dry cheese.
Service and cellaring
It can be served from now at 14-15° C or kept in cellar until 2018.
