Givry Rouge

Chofflet Givry

Givry Rouge

$1.00

Country France
Region Burgundy
Producer Chofflet-Valdenaire
Size

750mL

Style Red
Practices Sustainable
Grapes Pinot Noir
Other Features Indigenous yeasts

Pinot Noir from 30 year old vines. The Givry Rouge AOC comes from several sloping, amphitheater vineyards in Russilly on limestone-clay soils with southeast exposures. Unusual for the region, the vineyards for this cuvée are on the protected middle and upper slopes where the temperatures are highest throughout the day, giving the fruit extended opportunity to ripen. At harvest, the grapes are 100% de-stemmed and given 5 days of cold maceration, after which fermentation begins at controlled temperature with native yeasts, not exceeding 28C. Denis Valdenaire prefers periodic light foot-treading to crush the grapes (done four times in 2012) and he pumps the juice over the cap of skins once per day. One-half of the cuvée is aged in 228 litre oak casks averaging three years of age, and the balance is matured in concrete tanks. The parts are assembled in July and bottled before the next harvest. Bright, succulent and spicy dark cherry and plum fruit and is ready to enjoy upon release. About 2000 cases are produced annually. 

Availability:In Stock & Ready to Ship
Product Code: SKU - wine95 Category:

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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