Givry
1er Cru "Servoisine"
Terroir
Our vineyard of « Servoisine » is located in North of Givry, near the Premier Cru « Clos du Cellier aux Moines » Vines are older than 45 years.
Total area: 0,67 hectares (acres).
Climat & Soil: South east exposure medium altitude on a coteau The soil is dense and rich in clay and silty.
Total area: 0,67 hectares (acres).
Climat & Soil: South east exposure medium altitude on a coteau The soil is dense and rich in clay and silty.
Winemaking and Aging
To preserve their integrity grapes are carefully harvested and sorted
out by hand. Before beginning the alcoholic fermentation we make a cold pre- fermentation during 4 to 6 days to work on the phenolic component exctraction.
Grapes are previously partially destemmed. Then full maceration lasts for 15 days during which we'll use only pigeages punching the cap).
Intensity and Numbers are lead to the concentration of tannins, perfumes and colour.
Alcoholic fermentation is realized with natural yeasts.
After maceration free and press juices are separated for aging. Aging process is taking place 100% in traditional Burgundian 228 liters barrels Malolactic fermentation is done 100.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
out by hand. Before beginning the alcoholic fermentation we make a cold pre- fermentation during 4 to 6 days to work on the phenolic component exctraction.
Grapes are previously partially destemmed. Then full maceration lasts for 15 days during which we'll use only pigeages punching the cap).
Intensity and Numbers are lead to the concentration of tannins, perfumes and colour.
Alcoholic fermentation is realized with natural yeasts.
After maceration free and press juices are separated for aging. Aging process is taking place 100% in traditional Burgundian 228 liters barrels Malolactic fermentation is done 100.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Tasting notes
EYE
Very beautiful intense purplish red with purple reflections.
NOSE
Intense and rich. The wine develops aromas of spices such as anise and licorice but also black red fruits notes: blackcurrant, blueberries and blackberries.
PALATE
The wine is complex with coated tannins. Fruity wine with a wonderful freshness and a saline finish.
Very beautiful intense purplish red with purple reflections.
NOSE
Intense and rich. The wine develops aromas of spices such as anise and licorice but also black red fruits notes: blackcurrant, blueberries and blackberries.
PALATE
The wine is complex with coated tannins. Fruity wine with a wonderful freshness and a saline finish.
Food and wine pairings
The Givry Premier Cru 'Servoisine' 2018 will perfectly match with a grilled prime rib as well as a dark chocolate tart.
Service and cellaring
It can be served from now at 12 to 14 C or kept in cellar for 10 to 15 years.
Art of tasting
Owning great wines in your cellar is not enough, you also need to know how to serve them.
Temperature is an essential element around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more casily the richness and the complexity of a great wine.
Temperature is an essential element around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more casily the richness and the complexity of a great wine.
