Givry

A star of the Côte Chalonnaise

Givry is one of the most famous wines of the Côte Chalonnaise, in northern Burgundy's Saône-et-Loire region. The vineyards, which date back to the Middle Ages and have the appellation d'origine contrôlée label, extend over the territory of three communes: Givry, Jambles and Dracy-le-Fort. Clos Salomon, les Bois Chevaux, Clos-Jus, Servoisine: these are just some of the names that represent the quality and strong tradition of Givry wines. The vines plant their roots in brown, clayey, chalky soil. The vines are located at an average altitude of 250 m, on hills with good southern and southeastern exposure. A number of estates have successfully embraced organic and biodynamic methods. The givry, a Burgundy with character, is made from two grape varieties. Red givry, from Pinot noir, and white givry, from Chardonnay, like the majority of Burgundy wines. The white represents only 33 hectares of the 270 hectares of vines grown, but is well worth the detour.

Red Givry: strong character and a hint of violet

Red Givry, with its beautiful garnet-purple color, is the best known. Quite tannic, Givry red wine becomes rounder after a few years in the cellar. Connoisseurs prefer to enjoy it after three or five years in a cool place, to get the most out of all its flavors. A wine for laying down, it can be kept for up to eight years without any problem. With its red fruit notes and hint of violets, it's the perfect accompaniment to chicken, charcuterie or cheese. Perfectly structured, it will be appreciated by lovers of wines with character. To stay 100% Burgundian, it's the perfect companion for a meal of local specialties. The tastiest poulard from Bresse, the most tender Charolais beef or goat's cheese from the Mâconnais region go perfectly with it. Red meats and poultry generally go perfectly with it, as do pies. If you're a history buff, think of Henri IV and his poule au pot. Even back then, Givry wine was one of the sovereign's favorite beverages. Served at a temperature of 13° to 15°, Givry red wine is at its best.

Givry premier cru

Givry premier cru is fruity and sometimes woody. Described as fine and velvety by oenologists, Givry premier cru wines suit palates that appreciate fine, full-bodied wines. Premier crus flourish on the highest slopes of the estates. From Champ-Nalot to Servoisine, every wine lover will find his or her favorite climate.

Givry blanc: bees and lemon trees

White Givry wines, rarer than reds, are seductively long on the palate. They have a golden yellow color and a citrus and lemon aroma. Fresh and well-balanced, these whites have great staying power. They too can be kept for several years. One or two years in the cellar will bring out the linden and lily flavors perfectly. Between acidity and smoothness, Givry's white wines have achieved an ideal balance over the years. Perfect with pike or other fish in sauce. For cheese, the combination with a Saint-Nectaire fermier can leave you dreaming at the end of the meal.