Givry 1er Cru Servoisine

The Givry Premier Cru ‘Servoisine’ will perfectly match with a grilled prime rib as well as a dark chocolate tart

Our vineyard of « Servoisine » is located in North of Givry, near the Premier Cru « Clos du Cellier aux Moines ». Vines are older than 45 years. Total area : 0,67hectares (acres) Climat & Soil : South-east exposure, medium altitude on a coteau. The soil is dense and rich in clay and silty

After maceration, free and press juices are separated for aging. Aging process is taking place 100% in traditional Burgundian 228 liters barrels. Malolactic fermentation is done 100%. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

To preserve their integrity, grapes are carefully harvested and sorted out by hand. Before beginning the alcoholic fermentation we make a cold pre-fermentation during 4 to 6 days to work on the phelonic component’s extraction. Grapes are previously partially destemmed. Then full maceration lasts for 15 days during which we’ll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour. Alcoholic fermentation is realized with natural yeasts.

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.