Louis Latour Givry

The village of Givry gives its name to one of the 5 appellations of the Côte Chalonnaise. Already recognized in the middle-ages and also appreciated by Henry IV, it wasn’t until 1946 that Givry was elevated to AOC status in recognition of the consistent quality of its wines. The reds represent 80% of the production. They are fruit-forward, well-structured with finesse. Warm, lively and giving, they are often compared to wines from Volnay.

Vinification & Ageing

Fermentation

Traditional in stainless steel vats, temperature controlled with complete malolactic fermentation
 

Ageing

10 to 12 months ageing in stainless steel vats

Wine tasting

Tasting Note

This Givry has a bright and profond ruby color. On the nose it unveils cherry, blackberry and moka notes. On the palate, it shows silky tannins with crunchy cherry and undergrowth aromas. Fine length on the mouth.

Food Pairing

Poached-eggs in wine sauce - duck breast - Brillat-Savarin cheese