"Clos de Mortières"

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Our vineyard of 'Clos de Mortières' was planted in 1985 while we are currently replacing a small plot of 65 ares.

Climat & Soil : East/South-East facing. Highest part is mainly composed in clay and silt while the low part is richer in sand. Smooth slope facing South-East.

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. Malolactic fermentation is 100% achieved.

Aging process is taking place 100% in traditional Burgundian 228 liters barrels for 9 months.

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

Tasting notes

Intense and deep ruby colour.

The first nose reveals black fruits aromas such as
Cassis then evoluating towards spices and fresher
fruits like strawberries and cherries.

The wine is straitghtforward with a sapid and long

Food and wine pairings

Our Givry 'Clos de Mortières' 2020 will perfectly
match a veal 'Blanquette' or eggplant's fritters.

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.