Les Vignerons des Pierres BlanchesGivry
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Givry from the Les Vignerons des Pierres Blanches
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Givry of Les Vignerons des Pierres Blanches in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Givry
Pairings that work perfectly with Givry
Original food and wine pairings with Givry
The Givry of Les Vignerons des Pierres Blanches matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of puchero, potjevlesch (northern france) or duck breast with balsamic vinegar.
Details and technical informations about Les Vignerons des Pierres Blanches's Givry.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Givry from Les Vignerons des Pierres Blanches are 0
Informations about the Les Vignerons des Pierres Blanches
The Les Vignerons des Pierres Blanches is one of of the world's greatest estates. It offers 6 wines for sale in the of Givry to come and discover on site or to buy online.
The wine region of Givry
Queen appellation of the Côte Chalonnaise (southern Burgundy): Pinot Noir flagship red (~80%) — ruby robe with signature notes of strawberry, blackberry, violet evolving into liquorice, game and spices, fine tannins and lovely structure, finesse and elegance. Fresh and mineral Chardonnay flagship white (~20%) with citrus, white flowers and subtle wooded touches. AOC (1946), ~310 ha, 27 Premiers Crus, marl-limestone at 200-350 m east/southeast facing. Historic wine of Henri IV.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
