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Our plot is called 'Chanevarie' and surrounds the famous Premier Cru 'Servoisine' and 'Celliers aux Moines'. The vines were planted in 1995.

Total area : 1,71 hectares.(4,22 acres)

Climat & Soil : the vineyard is facing South-East and grown on a soil which is rich in

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.

After maceration, free and press juices are separated for aging. Aging process is taking place 100% in traditional Burgundian 228 liters barrels for 12 to 15
months. We use around 25% of new barrels.

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

Tasting notes

Lovely and bright garnet colour with purple tints.

It opens on fresh fruits aromas and express a fine

Great volume, very affordable. Consistent

Food and wine pairings

Our Givry Domaine de la Ferté 2015 will perfectly match with grilled meats or in a sauce as a pepper steack, as well as fresh cheeses like Brillat-Savarin.

Service and cellaring

It can be served from now at the ideal temperature of 14-15° C or cellared for 3 to 5 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.