Givry
1er Cru "Servoisine"
Terroir
Clayey-limestone ground, with a clayey predominance.
Winemaking and Aging
Grapes are hand-harvested then totally destemmed. Maceration and alcoholic fermentation last between 15 and 18 days. Punching of the cap is made twice a day.
The wine is aged 100 % in oak barrels with 60 % of new barrels. Malolactic fermentation is 100 % fulfilled. Wine is bottled after a light filtration without fining in Traditional Burgundy bottles.
The wine is aged 100 % in oak barrels with 60 % of new barrels. Malolactic fermentation is 100 % fulfilled. Wine is bottled after a light filtration without fining in Traditional Burgundy bottles.
Tasting notes
The Givry Premier Cru «Servoisine » 2010 has a deep red colour with violet reflects.
The nose is intense with black fruits notes (blackcurrant, blueberry), slightly smoked.
The palate is rich with a great volume, still with the black fruits notes and mild spices. Tannins are mature, silky and give a nice structure. Long-finish
The nose is intense with black fruits notes (blackcurrant, blueberry), slightly smoked.
The palate is rich with a great volume, still with the black fruits notes and mild spices. Tannins are mature, silky and give a nice structure. Long-finish
Food and wine pairings
Le Givry 1er Cru «Servoisine » 2010 will perfectly match with red meat and poultry in sauce, roasted red meat, fine and dry cheese.
Service and cellaring
Le Givry 1er Cru «Servoisine » 2010 can be served from now at 14-15° C or kept in cellar until 2017.
