Domaine de la Framboisière Givry Blanc Champ Lalot  2014

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Domaine de la Framboisière Givry Blanc Champ Lalot 2014

Givry White | 13°

Ref : 473893

19.90 19, 90

Bottle 75 cL

i.e. 26.50 € / liter

1  product(s) sold since yesterday

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  • Keeping level 2020
  • Service temperature
  • Grapes Chardonnay

Our food and wine pairings

  • Charcuterie
  • Grilled Fish
  • Soft cheese

Our oenologists' opinion

Fruity and well-rounded

Vivid Straw


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Domain and appellation

  • Domaine Faiveley

    Established in some of the most prestigious Burgundy terroirs, the Domaine Faiveley only produces Grands Crus, 1er Crus, and Villages’ appellations since 1825. The Domaine de la Framboisière is located in Mercurey and highlights all the wines issued from the Côte Chalonnaise.


    • Terroir: The Faiveley vineyards are scattered all across Burgundy. The Givry Champ-Lalot spreads across 3 hectares and carries the Village appellation. The vineyard lays on limestone soils with pinot noir for only grape variety.


    • Viticulture: From the winter pruning to the green harvests in summer, much attention is given to the vineyard. The harvests are hand-picked in September on a 10-day period.


    • Vinification: The cold pre-fermentation is followed by a long fermentation and maceration in truncated-cone tanks in the Mercurey vat rooms. The Givry Champ-Lalot ages for 20% in oak barrels and 80% in tanks for 11 months.


  • Main grape

  • Grapes Chardonnay
  • Grapes
    • Chardonnay : 100%

Your cellarman's advice

Further information