1er Cru "Servoisine"


Our vineyard of 'Servoisine' is located in North of Givry, near the Premier Cru « Clos du Cellier aux Moines ». Vineyard is old over to 45 years.
Total area : 0,67hectares (acres)
Climat & Soil : South-east exposure, medium altitude on a coteau. The soil is dense and rich in clay and silty.

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 60 % 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

Very beautiful garnet colour with purple tints.

The nose is rich with black fruits aromas of blackcurrant and black cherries with spicy notes.

In the mouth, the wine is full. Tannins are silky with good length. The wine develops chocolate notes and black fruits aromas.

Food and wine pairings

Our Givry Premier Cru 'Servoisine' 2013 will perfectly match with red meat and poultry in sauce, as duck magret with porto, or roasted red meat, as well as fine and dry cheese as Beaufort.

Service and cellaring

It can be served from now at 14-15° C or kept in cellar for 5 to 8 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.