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
Intense and deep ruby colour.
NOSE
The first nose is very expressive showing aromas of
fresh fruits then followed by spices, peppery and
floral notes (roses). Nice complexity.
PALATE
In the mouth, tannins are smooth and silky, giving a
nice amplitude with finesse.
Finish is long with a nice freshness
Intense and deep ruby colour.
NOSE
The first nose is very expressive showing aromas of
fresh fruits then followed by spices, peppery and
floral notes (roses). Nice complexity.
PALATE
In the mouth, tannins are smooth and silky, giving a
nice amplitude with finesse.
Finish is long with a nice freshness
Food and wine pairings
The Givry Premier Cru 'Servoisine' 2020 will
perfectly match with a grilled prime rib.
perfectly match with a grilled prime rib.
Service and cellaring
It can be served from now at 12-14°C or kept in
cellar for 10 to 15 years.
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.
