1er Cru "Servoisine"

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Our vineyard of « Servoisine » is located in North of Givry, near the Premier Cru « Clos du Cellier aux Moines » Vines are older than 45 years.

Total area: 0,67 hectares (acres)

Climat & Soil: South east exposure medium altitude on a coteau. The soil is dense and rich in clay and silty.

Winemaking and Aging

To preserve their integrity grapes are carefully harvested and sorted
out by hand. Before beginning the alcoholic fermentation we make a cold pre-fermentation during 4 to 6 days to work on the phenolic component exctraction.

Grapes are previously partially destemmed . Then full maceration lasts for 15 days during which we'll use only 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) during 9 months with around 25% of new barrels.

We only use French oak mainly coming from Bourgogne, Allier
and Vosges forests.

Tasting notes

Lovely purple garnet colour with ruby hints.

The nose is complex and intense developing red
fruits aromas (blackberry and cherry) and floral notes.

The wine is rich , sharp and well structured . Silky
tannins and long lasting finish.

Food and wine pairings

The Givry Premier Cru 'Servoisine ' 2017 will perfectly match with meats cooked in wine sauce, game birds or lamb Stew.

Service and cellaring

It can be served from now at 13 to 14 C or kept in cellar for 10 to 15 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.