Contents
Legendary Côte Chalonnaise AOC
Givry Premier Cru can be produced in the communes of Givry, Dracy-le-Fort and Jambles in the heart of the Côte Chalonnaise, in the south of the Côte d’Or. The “Premier Cru means that the grapes from which the wine is made come from a superior terroir within the Givry communal appellation.
AOC Givry 1er Cru is followed by the name of the climate of origin. In all, 38 climats are classified as Premier Cru. Among them: Clos Salomon, Clos Jus, Cellier aux Moines, Servoisine,…
Givrys 1ers Crus are essentially red wines: over 127 hectares are planted with Pinot Noir. Only 18 hectares are devoted to the production of white Givrys Premiers Crus.
Givry Premier Cru red
Givry 1er Cru rouge is made from Pinot noir grapes. It has a brilliant, deep garnet-red color with purplish highlights. Typical red and black fruit aromas (cherry, blackcurrant, raspberry) are accompanied by floral notes of violet. The second nose reveals notes of ageing, with toasty aromas mixed with spicy (clove) and musky fragrances.
Characterized by their finesse, these are supple, velvety wines. They offer more complexity, intensity and power than the Givrys Villages. Their aromatic structure is more refined and profound, and they become softer and rounder with age.
On the palate, the attack is supple, the mid-palate is structured, full and dense, the substance is greedy, the tannins are fine, quite firm but melted.
Le Givry Premier Cru white
The whites are made from Chardonnay. These are full-bodied wines with a certain smoothness on the palate, but also plenty of freshness and character.
Their color is straw yellow with golden highlights, clear and lively. The nose reveals aromas of citrus, flowers and honey, accompanied by subtle notes of butter and dried, toasted fruits such as hazelnut. On the palate, the attack is gentle, giving way to a dense, opulent and generous body, with excellent acidity that brings freshness and length, ensuring remarkable ageing potential.
How to enjoy a Givry Premier Cru?
Red wines are best served at 15°C. Its ageing potential ranges from 5 to 15 years. It goes well with pâtés, pies and terrines, cured ham and fine charcuterie. Its elegance and dense structure are the perfect complement to beef, chicken and soft cheeses such as Camembert and Brie.
The white is best served at 13°C and can also be kept for 5 to 15 years. It is an ideal accompaniment to fish in sauce, white meats and pressed cheeses, as well as Asian dishes such as shrimps in sweet-and-sour sauce and woks.
