Givry

Grape variety

Pinot Noir

Controlled appellation This village, located in the heart of the Côte Chalonnaise is perhaps the most endearing by the specificity of its wines which compensate by the quality of production a relatively small area. The village has very good soils for an appellation planted overwhelmingly in pinot noir.

Local soil Reinforced limestone marl. Quite stony hillside. East exposure

Wine-making Manual harvest is sorted. A destemming is done. Fermentation in open vats during 12 days before pressing. The manual punching is daily.

Maturation in oak barrels at 100% (including 20% of new oak barrels) for 10 months.

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Character and style The “robe” is ruby. The dainty nose reveals aromas of very ripe raspberry and blackcurrant. In the mouth the wine is tonic, marked by aromas of wet earth. The set is accompanied by very little tannins supported by good acidity that will require a good year to implement.

Ageing and service To drink young or to keep 2-3 years. Temperature of service: 14°C

Young, this wine is recommended to accompany poultry, white meats (rabbit with rosemary or a rack of veal with vegetables). Avoid too rich or spicy cuisines.