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Domaine Parize, Burgundy


Givry 1er Cru Les Grandes Vignes


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Appellation: GIVRY 1ER CRU LES GRANDES VIGNES 
Varietal: PINOT NOIR Soil Clay and Limestone 45 years grass growing in the vines the estate practices organic viticulture. 
The hand harvested grapes are sorted both in the vineyard and in the winery and then de-steemed. It is after a cold maceration (10-12°C), that the red grapes will ferment for a dozen or so days under continual surveillance : We carefully observe the temperatures, and the alcohol and density of the grape must. After, there is pumping over and punching the cap… The alcoholic fermentation completed, the juice called “goutte” is put into tank. The berries are then gently crushed and then the juice (the juice from the press) is added to the “goutte.” This mixture, after 48 hours of rest will be settled andthen put back into tank. For the malolactic fermentation to occur the tank temperature is constantly maintained at 16-18°C until springtime. 
The wine is racked and put in oak barrels for 9-12 months depending on the vintage.