Located on the Côte Chalonnaise, south of Burgundy, the Givry region produces primarily red wines, but there are also parcels, exposed east to southeast, that produce whites.
The Givry whites are made from Chardonnay grapes.
The grapes are grown on calcareous soil. The subsoil is composed primarily of limestone.
The wine is aged exclusively in stainless steel vats.
A clear, light gold colour, early hints of lemon and honey give way to the full Chardonnay fruit. A good aromatic persistence and harmonious taste of white peaches, combined with hazelnut, with spicy hints. This is a fresh, tasty wine.
Excellent with fish (fish stew, wrapped fish, salmon on toast or tuna terrines), white meat (poultry, chicken in puff pastry) and cheeses: goat cheese, bleu cheese, Comté or Brillat-Savarin.
Best consumed within five years following harvest.
Serving temperature between 11 and 13°C.
Available in bottle