Givry
1er Cru "Servoisine"
Terroir
One of the most qualitative "climat" of Givry. South facing plot on a clayey and limestone soil with a clay 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
Bright and deep beautiful velvet color with purple tints.
The nose is powerful and expressive, developing notes of ripped dark fruits (blackberry, blueberry) surroundings by smoky and spiciness.
The wine is full-body, dense with a great volume. We find again the dark fruits while tannins are present, structured but well integrated.
The nose is powerful and expressive, developing notes of ripped dark fruits (blackberry, blueberry) surroundings by smoky and spiciness.
The wine is full-body, dense with a great volume. We find again the dark fruits while tannins are present, structured but well integrated.
Food and wine pairings
Our Givry Premier Cru "Servoisine" 2012 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.
