Domaine de la Ferté : Givry Village "Clos des Mortières" 2024

Characteristics and Tasting Tips for the Givry Village "Clos des Mortières" 2024 from Domaine de la Ferté

Tasting

Colour
This Givry Village reveals a deep ruby colour, at times enhanced by purplish or garnet highlights, typical of the Clos des Mortières parcels.

Nose
The nose opens with black and red fruits, blackcurrant, cherry and strawberry, complemented by spicy, even lightly smoky nuances.

Palate
The palate is full and structured, carried by fine tannins and a lively acidity, with a long finish, at times marked by a hint of pepper.

Food and Wine Pairing

This wine is an ideal match for meats in sauce and roast poultry, as well as red meats slow-cooked in the Burgundy style. It also pairs very well with soft, creamy cheeses.

Serving and Cellaring

The Givry Village "Clos des Mortières" 2024 is best served between 14 and 15°C. We recommend opening the bottle about an hour before tasting to let the wine breathe and fully reveal its aromas.

A Givry Village from a Monopole Clos of Domaine de la Ferté

The Estate

This Domaine de la Ferté, located in Burgundy in the Givry appellation, has its roots in the Cistercian abbey of La Ferté, whose monks were already cultivating vines in the 12th century. Taken over by the Devillard family in 1995, who also own Château de Chamirey and Domaine des Perdrix, it covers a few hectares exclusively dedicated to Pinot Noir. Its distinctive feature is the ownership of a monopole clos, the Clos des Mortières, alongside the Premier Cru La Servoisine.

The Vineyard

The Clos des Mortières, a monopole parcel of Domaine de la Ferté in Givry, faces east and south-east on a gentle slope. The soils are clay-silt in the upper part and sandier at the bottom of the parcel. The vines, with an average age of around 30 years, were planted in 1960, 1993 and 2016, and are managed according to the principles of lutte raisonnée (sustainable viticulture).

Vinification and Ageing

For the Givry Village "Clos des Mortières" 2024, the grapes are hand-harvested and hand-sorted, then fully destemmed before being placed in open vats for a 16 to 18-day maceration and alcoholic fermentation, punctuated by regular pigeages (punch-downs). Alcoholic fermentation takes place with indigenous yeasts, followed by complete malolactic fermentation. The wine is then aged in 228-litre Burgundy barrels, with a moderate proportion of new oak.

Grape Variety

100% Pinot Noir.