Givry
"Clos de Mortières"
Terroir
Our vineyard of 'Clos de Mortières' was planted in 1985 while we are currently replacing a small plot of 65 ares.
Climat & Soil : East/South-East facing. Highest part is mainly composed in clay and silt while the low part is richer in sand. Smooth slope facing South-East.
Climat & Soil : East/South-East facing. Highest part is mainly composed in clay and silt while the low part is richer in sand. Smooth slope facing South-East.
Winemaking and Aging
To preserve their integrity, grapes are carefully harvested and sorted out by hand.
Both maceration and alcoholic fermentations take place in temperature controlled opened vats for 16 to 18 days. We work with pigeages (punching the cap).
Intensity and numbers are lead to the concentration of tannins, perfumes and colour.
Alcoholic fermentation is realized with natural yeasts. Malolactic fermentation is 100% achieved.
Aging process is taking place 100% in traditional Burgundian 228 liters barrels for 9 months.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Both maceration and alcoholic fermentations take place in temperature controlled opened vats for 16 to 18 days. We work with pigeages (punching the cap).
Intensity and numbers are lead to the concentration of tannins, perfumes and colour.
Alcoholic fermentation is realized with natural yeasts. Malolactic fermentation is 100% achieved.
Aging process is taking place 100% in traditional Burgundian 228 liters barrels for 9 months.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Tasting notes
Dark ruby colour with purple tints.
The nose develops blackcurrant buds aromas, fresh fruits and floral notes as violet.
Great finesse, lovely texture. Soft tannins recalling red fruits notes.
The nose develops blackcurrant buds aromas, fresh fruits and floral notes as violet.
Great finesse, lovely texture. Soft tannins recalling red fruits notes.
Food and wine pairings
Our Givry 'Clos de Mortières' 2015 will perfectly pair with a peppery steak or other grilled meats or in a sauce. Blue cheeses as Fourme d'Ambert or Bleu de Geix will do a tasty job as well.
Service and cellaring
It can be served from now at 14-15°C or kept in cellar for 3 to 5 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.
