Givry
Terroir
Our plot is called 'Chanevarie' and surrounds the famous Premiers Crus 'Servoisine' and 'Cellier aux Moines'. The vines were planted in 1995. Total area : 1,71 hectares (4,22 acres) Climat & Soil : the vineyard is facing South-East and grown on a soil which is rich in clay
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. Aging process is taking place 100% in traditional Burgundian 228 liters barrels for 11 months (25% of new oak), followed by 3 months in stainless steel tanks. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests. Malolactic fermentation is done 100%
Tasting notes
EYE: A deep, brilliant purple-red colour.
NOSE: The nose is generously composed of aromas of blackcurrant buds and small red fruits (raspberry, Morello cherry), followed by spicier notes on opening: pepper, mint, etc.
PALATE: The palate reveals harmonious tannins and fully integrated oak ageing. This balanced, silky wine finishes with a lingering sensation of freshness.
NOSE: The nose is generously composed of aromas of blackcurrant buds and small red fruits (raspberry, Morello cherry), followed by spicier notes on opening: pepper, mint, etc.
PALATE: The palate reveals harmonious tannins and fully integrated oak ageing. This balanced, silky wine finishes with a lingering sensation of freshness.
Food and wine pairings
Our Givry Domaine de la Ferté 2022 will perfectly match a fillet of beef with morel mushroom sauce, duck breast with cherries or soft cheeses.
Service and cellaring
It can be served from now at 14-15°C or kept in cellar for 15 years.
