Givry 1.5L

Our Givry Domaine de la Ferté 2015 will perfectly match with grilled meats or in a sauce as a grilled entrecote with bearnaise sauce, as well as fresh cheeses as Brillat-Savarin.

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.

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%.

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.

The abbey of Ferté the first of its kind to be built in Citeaux was established in 1113. The monks who lived there quickly developed and maintained the vineyards in Givry. The Thenard family acquired the abbey in 1793 and had the great fortune to become proprietors of part of the vineyards owned by the abbey. The land of Givry has a reputation dating back to antiquity for producing the highest quality wines no doubt due to its soil of clay and limestone but especially its southeastern and southern exposed slopes. One such wine is the Premier Cru “La Servoisine ” whose origins date back to the XIIth century when it was known as “Em Sarvoignenes ” and which was in the possession of the monks as early as 1170. The 6.25 acres of Domaine de la Ferté of which 2.5 acres are home to some of the most renowned Premiers Crus of the appellation are planted with 10 000 vines per 2.5 acres. This high density of vines per acre is a Burgundian tradition that ensures high quality wine. The grapes are harvested with great care and experience and limited use of treatment products. The average age of the vineyards is 35 years old.