Givry

Our Givry Domaine de la Ferté 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 plot is called 'Chanevarie' and surrounded the famous Premier Cru 'Servoisine' and 'Celliers aux Moines'. The vines were planted in 1995. Total area : 1,71 hectares (4,22 acres). Climat & Soil : the vineyard is facing South-East and grown on a soil which is rich in clay.

Aging is 100 % made in oak barrels with 15 % of new barrels for 9 months. Malolactic fermentation is 100% realized. Wine is bottled in Traditional Burgundy bottles. The cork is marked with the estate's name and the vintage.

Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 18 days in temperatures' control vats, with punching of the cap.

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.