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 the 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.

After maceration, free and press juices are separated for aging. Aging process is taking place 100% in traditional Burgundian 228 liters barrels for 9 months.
We use around 20% of new barrels. Malolactic fermentation is done 100%.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

Tasting notes

Beautiful and intense ruby colour.

Expressive nose which develops aromas of red fruits (raspberry) and black fruits (blackcurrant).

In the mouth, the wine shows a noble texture with silky tannins and a fresh finish.
Fruits are matured and crispy.

Food and wine pairings

Our Givry "Clos de Mortières" will perfectly match with "oeufs en meurette" or grilled meats.

Service and cellaring

It can be served from now at 14-15°C or kept in cellar for 10 to 12 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.