Givry Rouge 1er Cru – Clos de Choué

Chofflet Clos de Choué

Givry Rouge 1er Cru – Clos de Choué

Country France
Region Burgundy
Producer Chofflet-Valdenaire


Style Red
Practices Sustainable
Grapes Pinot Noir
Other Features Indigenous yeasts

The grapes come from a 4.5 hectare sloping, south-facing amphitheater vineyard in Russilly with a pure limestone soil — factors which ensure that the Pinot Noir grapes ripen perfectly. The altitude is 300-350 meters. At harvest, the grapes are 100% de-stemmed and given 5 days of cold maceration, after which fermentation begins with native yeasts. Denis Valdenaire prefers periodic light foot-treading to crush the grapes and he pumps the juice over the cap of skins once daily. 70% of the cuvée is aged in 228 litre oak casks of which 20% are new and 40% each one and two years old. The balance is matured in concrete tanks. The cuvee is assembled after 14 months of aging and bottled one month later. The Givry 1er Cru Clos de Choué is packed with ripe, bright, succulent dark cherry and berry fruit. About 1600 cases are produced annually.

Availability:In Stock & Ready to Ship

About the Producer

The Chofflet-Valdenaire estate is located in the hillside hamlet of Russilly, in the Givry appellation, at the center of Burgundy’s Côte Chalonnaise region. The 14-hectare estate has been in their family for over 100 years. Since 1996, the estate has been run by Denis Valdenaire, son-in-law of Jean Chofflet. Denis produces three deliciously fruity red Givrys: the Givry Rouge AOC, 1er Cru Clos Choue, 1er Cru Clos Jus - and a small amount of rarely seen Givry Blanc.

Farming practices: Denis Valdenaire has been dedicated to sustainable farming for over 20 years and was an early devotee of culture raisonnée practices. Valdenaire prunes severely in the Spring to eliminate excess growth and thereby mitigate vine diseases, enabling him to limit treatments to the absolute minimum. The soils are plowed in most of his vineyards to break up surface roots and train the vine’s roots to penetrate deeper.

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