Definition: Givry AOC

Appellation of the Côte Chalonnaise region. Production area located about ten kilometres west of Chalon-sur-Saône, more precisely within the boundaries of the communes of Dracy-Le-Fort, Givry and Jambles, in the department of Saône-et-Loire. Classified as a communal AOC with Premiers Crus in 1946. Area under production: nearly 220 hectares, of which nearly 15% are white. White grape varieties: Chardonnay and Pinot Blanc; grey: Pinot Beurot; black: Pinot Noir and Pinot Liébault. The incorporation of a certain number of white vines, exclusively Chardonnay, into vineyards intended for the production of red wines is still authorised, provided that they do not exceed 15%. Vinified as white and, for the most part, as red. It can be stored for 3 to 6 years for white and 5 to 8 years for red. Ideal serving temperature: between 11 and 13°C for white; between 13 and 15°C for red. The white wine pairs well with shellfish, fish in a light sauce, pike in a white butter sauce, and shellfish; the red wine pairs well with fondue bourguignonne, roast Bresse chicken, ham in wine sauce, or Brie de Maux cheese.