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Givry, France

The Parize family have been making wine in Burgundy for six generations. Gerard Parize replanted many parcels in Givry, and his son Laurent has continued to do the same, eventually reaching today's breadth of nine hectares. Both Chardonnay and Pinot Noir are planted, depending on aspect and soil. Seven hectares are planted to Pinot Noir, and two to Chardonnay. A little Bourgogne Aligoté is also grown. 

The estate started to bottle in 1975, beginning with just one hundred bottles a year. It now averages over 4,000 cases. Awards and critical acclaim have followed the qualitative progression of the wine.

The average age of the vines is now thirty years. Organic fertilizers have been used for some years, and organic practices are embraced. The vines’ yield is limited by extreme pruning and green harvesting. Harvesting is done by hand, and the bunches are sorted before destemming. A cold soak is practiced if the vintage merits it. Long temperature-controlled fermentation is the norm. The cap is punched down, and the juice pumped-over 2-3 times a day for 12-15 days. The 1er crus are put into 1- or 2-year-old barrels. The Givry Vieilles Vignes is kept in stainless steel tanks. All complete primary and malolactic fermentation by spring.


Parize Givry Vieilles Vignes
Parize Givry 1er Cru Champ Nalot
Parize Givry 1er Cru Les Grandes Vignes

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