Givry
The grapes come from the commune of Givry, which gave its name to one of the five appellations of the Côte Chalonnaise, which extends into Saône-et-Loire along the axis of the famous Côte d'Or.
Geographical location and terroir
The grapes come from the commune of Givry, which gave its name to one of the five appellations of the Côte Chalonnaise, which extends into Saône-et-Loire along the axis of the famous Côte d'Or.
Vinification
The grapes are sorted by hand on a vibrating table, then de-stemmed and transported to the vat by conveyor belt, always with the aim of having a whole grape, not crushed. We proceed to a cold pre-fermentation maceration at 10°C for 4 to 5 days. During this phase, the aromas of the grapes and components such as anthocyanins are released. Then comes the fermentation during which we proceed to daily pigeage to extract the matter, the tannins. Vatting lasts between 18 and 20 days. We then proceed to age the wine in oak barrels for 12 months, with 15% of new barrels in light toast, known as blond barrels, in order to have a discreet woodiness.
Light blond toast, 15% new barrels.
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