Givry
1er Cru "Servoisine"
Terroir
Clayey and limestone soil with a limestone predominance.
Winemaking and Aging
Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 18 days in temperatures' control vats, with punching of the cap. Aging is 100 % made in oak barrels with 60 % of new barrels. Malolactic fermentation is 100 % realized. Wine is bottled in Traditional Burgundy bottles. The cork is marked with the estate's name and the vintage.
Tasting notes
Lovely ruby, velvet colour.
The nose opens on dark fruits and ash aromas. It is intense, well opened with light floral notes.
On the palate, a lot of finesse. Fresh with mental perfumes surrounded by red fruits aromas. Tannins are present but elegant.
The nose opens on dark fruits and ash aromas. It is intense, well opened with light floral notes.
On the palate, a lot of finesse. Fresh with mental perfumes surrounded by red fruits aromas. Tannins are present but elegant.
Food and wine pairings
Our Givry Premier Cru "Servoisine" 2011 will perfectly match with red meat and poultry in sauce, roasted red meat, fine and dry cheese.
Service and cellaring
It can be served from now at 14-15° C or kept in cellar for 5 to 8 years.
