Givry
1er Cru "Servoisine"
Terroir
Chalky-clay soils, clay is predominant.
Winemaking and Aging
Grapes are collected manually, sorted out and then completely destemmed. Maceration is made and the cap of grape skin is punched down twice per day to stimulate the process but no pumping over is performed. Alcoholic fermentation lasts from 16 to 18 days. After this period, wine is transferred to oak barrels to mature for a period of 12 to 18 months. 60% of used oak barrels are brand new. Malolactic fermentation is fully completed. A slight filtration is performed and then wine is bottled in traditional Burgundy bottles.
Tasting notes
The very beautiful garnet-red robe has purplish reflections.
Nose is powerful with black fruits aromas like blackberry and bilberry, with spices and torrefaction notes.
Mouth is powerful with dense tannins. This rich, long and fresh wine has spicy, coffee, blackberry and bilberry aromas.
Nose is powerful with black fruits aromas like blackberry and bilberry, with spices and torrefaction notes.
Mouth is powerful with dense tannins. This rich, long and fresh wine has spicy, coffee, blackberry and bilberry aromas.
Food and wine pairings
Le Givry 1er Cru «Servoisine » 2007 will pair well with read meat and poultry with sauce, grilled red meat and fine dry cheese.
Service and cellaring
Le Givry 1er Cru «Servoisine » 2007 should be served at 14-15° C. This wine could be aged till 2015.
