1er Cru "Servoisine"


Chalky-clay soils, clay is predominant.

Winemaking and Aging

Grapes are collected manually, sorted out and then completely destemmed. Maceration is made and the cap of grape skin is punched down twice per day to stimulate the process but no pumping over is performed. Alcoholic fermentation lasts from 16 to 18 days. After this period, wine is transferred to oak barrels to mature for a period of 12 to 18 months. 60% of used oak barrels are brand new. Malolactic fermentation is fully completed. A slight filtration is performed and then wine is bottled in traditional Burgundy bottles.

Tasting notes

Le Givry 1er Cru «Servoisine » 2008 is deep red coloured with violet reflects. It has fruit aromas, a gently acidity on the nose with a touch of wood. The palate is rich, complex, concentrated, mature with fruit notes. Wine with a lasting finish.

Food and wine pairings

Le Givry 1er Cru «Servoisine » 2008 will pair well with read meat and poultry with sauce, grilled red meat and fine dry cheese.

Service and cellaring

Le Givry 1er Cru «Servoisine » 2008 should be served at 14-15° C. This wine could be aged till 2016.