Givry 1er Cru white Petit Marole 2023 Domaine François Lumpp | Burgundy
Domaine François Lumpp 's Givry 1er Cru blanc Petit Marole is one of those exclusive crus...
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Technical Specifications
Capacity
75cl
Vintage
2022
Grape variety(ies)
Pinot Noir
Name
Givry 1er Cru
Winemaking
Hand harvest, completely destemmed; cold maceration followed by fermentation with native yeasts in stainless steel tanks
Livestock farming
12 months in barrels, 70% of which are new
Philosophy and Style
Type of wine
Red
Crop type
---
Style
Velvety and luscious
Type of soil
Limestone and fine marl
Tasting
Food Recommendations
Duck ballotine with green peppercorns, pan-seared beets with raspberry vinegar, and smoked bacon jus
Serving Suggestions
16° C
High point
2027-2034
Domaine François Lumpp's "A Vigne Rouge" cuvée is a red Givry Premier Cru made exclusively from Pinot Noir grapes. The parcel covers 2.45 hectares, facing south-southwest at an altitude of 259 meters, and east-southeast at 255 meters. The terroir is composed of Upper Oxfordian Nantoux limestone, laid out in banks separated by fine marl, giving the wine a distinctive minerality.
Philippe Mischler, sommelier at Mundovin: The "A Vigne" climate benefits from a predominantly southern exposure, with limestone soils offering ideal conditions for pinot noir. The grapes are harvested by hand, then destemmed before a pre-fermentation cold maceration of 5 to 10 days. Fermentation takes place in stainless steel vats for around three weeks. Ageing lasts one year in oak barrels, 70% of which are new, bringing structure and complexity to the wine.
To the eye, this Givry Premier Cru has a remarkably deep color, visually reminiscent of a Napa Cabernet in its dark hue. On the nose, lactic aromas emerge, reminiscent of blueberry yoghurt, offering a unique olfactory experience.
On the palate, the wine reveals the freshness and finesse characteristic of Pinot Noir, with spicy notes and an opulence rarely found in Burgundy. This flagship cuvée from the wine estate can be enjoyed in its youth or after a few years' cellaring, depending on tasting preferences.
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