Givry (1.5L)

Intense, deep and velvety color. The nose is expressive and flattering with notes of small black fruits (blackcurrant). The mouth is crisp and fruity (cherry notes). The texture is silky with velvety tannins. Nice freshness on the finish. 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. To preserve the 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. After maceration, free and press juices are separated for aging. Aging process is taking place 100% in traditional Burgundian 228 liters barrels for 9 months. We use around 20% of new barrels. Malolactic fermentation is done 100%.