Givry 1er Cru
5 hectares of vines sit at an elevation range of 240-280 m above sea level. Southeast facing exposure on the Côte Chalonnaise.
Calcareous soil. The subsoils are mainly composed of limestone and the earth is very red and rocky.
Whole fruit fermentation for about 15 days, with regular pigeage. The wine is racked for malolactic fermentation, then aged in oak.
Aged in oak barrels, up to 2 years.
A brilliant crimson color, with a bouquet typical of Pinot Noir - blackcurrant, morello cherry, liquorice, spices, and leather. The tannins are present in the mouth but not dominant.