Presentation
The family property took off with André Pelletier (1898-1953), who acquired his first plots in Givry. His son Henri continued his work until his retirement in 2005, after partnering with Luc Hibon in 2001. Today, Luc Hibon and his wife cultivate 7 hectares of vines, certified HVE (High Environmental Value). In 2019, the estate took a new step by investing in hydraulic inter-row plows, allowing soil maintenance without chemical herbicides. Vinifications focus on fruit expression and the limestone terroirs of Givry. Its particularity? Family management that has evolved with the times, combining traditional know-how and an eco-responsible approach to preserve the richness of the Chalonnais terroir.
Terroir
Calcareous brown soils.
Harvest
The grape harvest is carried out by hand.
Winemaking
The wines are neither inoculated with cultured yeasts nor filtered, preserving their natural character and authenticity.
Ageing
Aged in oak barrels to enhance complexity and structure.
Varietal
Chardonnay : 100%
Specifications
Serving
10 to 12°C
Ageing potential
2 to 3 years
Tasting
Crafted from old Chardonnay vines rooted in the clay-limestone soils of the Côte Chalonnaise, this Givry Blanc stands out for its finesse and complexity. Aged in oak barrels, it reveals a pale yellow hue with green highlights. The nose is expressive, offering aromas of citrus especially pink grapefruit alongside floral touches and white-fleshed fruits. On the palate, the attack is crisp and vibrant, with citrus-driven freshness and good volume. The finish is long, balanced, and elegant.
Food pairings
This refined white Burgundy is a versatile match for a range of dishes:
As an aperitif: Its freshness makes it an ideal way to start a meal.
Seafood and fish: Pairs beautifully with grilled fish, shellfish, or seafood in light sauces.
Poultry: A great companion to roasted chicken or poultry with creamy sauces.
Cheese: Works well with soft and semi-hard cheeses like Comté or Brillat-Savarin.