Givry Blanc Champ Pourot Domaine Ragot 2018
Givry Blanc Champ Pourot Domaine Ragot 2018
Serve at: 12°-14°C
Glass type

Givry Blanc Champ Pourot Domaine Ragot 2018

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In the municipality of Givry in search of whites there are considerable surprises given the territorial characteristic that leaves its sapid matrix. Jean Paul extracts this wine from a 1.50 ha vineyard over 50 years old. This is followed by an aging of the fermented must of about 10 months en futs, of which 25% new.

Three Senses

The wine appears savory, fresco and rich at the same time, making it taste the classic Burgundy.

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Domaine Ragot

Domaine Ragot

The Ragot family has been cultivating grapevines in the town of Mercurey since the 18th century, but it is only in the 19th century that it moves to Givry, in the present domain.
Domaine Ragot was officially born in 1984 under the direction his cousins ​​Jean-Paul and Jean-Pierre.
At Jean-Pierre's death in 1991, the guide goes to Jean-Paul, accompanied by his son Nicolas in 2002 (who since 2008 has been involved only by the company). In 2003, a new and modern cuvette was built. Currently the Domaine has 9 hectares of vineyards, all in Givry, cultivated with pinot noir (6.46ha), chardonnay (1.97ha) and aligot (0.22ha).
For over fifteen years the use of herbicides has been eliminated and the partial inertia of the rows is practiced.

the Breeding form is Guyot, the pruning is done throughout all of the year. A "préventive raisonée mourning" is adopted to minimize the use of the products. Manual picking and selection of grapes both in vineyard and cellar. Ongoing "organic" experimentation on about 1 ha of vineyard.

Red vinification involves complete rasping, cold maceration of 4/6 days at 12/14 °C, use of only native yeasts, fermentation of 10/15 days, elevation in small wooden barrels, new for 20% maximum and a variable time of 12 to 16 months depending on the wine and the vintage. The white vinification involves a slow and delicate bunch of whole clusters. The must is clarified in cold and rinsed after 36 hours. Fermentation in stainless steel and transferrd to small barrels and, in part, stainless steel, to terminate the fermentation and perform malolactic fermentation. Elevage from 10 to 12 months. Light filtration before bottling.

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