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Press review

The estate

The Clos has kept the name of Salomon after the family who created the estate and ran it until 1632. After that time, our family took it over. The pontifical court in Avignon drank our wines well before a Burgundy historian praised our estate at the end of the 18th century. That expert even wrote that Givry wine was the “Côte Chalonnaise Volnay”.
The plot of the Clos stretches over 7 hectares of vines and stands in one piece. It is planted in first growth and represents our main production. We have widened it with a white Givry first growth “la Grande Berge” in 2004 and with a Montagny “Le Cloux” in 2003. We hardly grow 10 hectares actually.
Since 2001, we have been equipped with a 1,5 ton quad-tractor to drive about the vines without compacting the soil too much. During our green tasks, we determine the approximate yield we want and abandon 600 to 800 gr. of grapes per stock to reach a yield of 40 hl/ha.
Our crew gets stronger while vegetation is growing for we carry out disbudding and canopy aeration. This way, spaces are left between bunches. The staff is even more important for the harvest as grapes can only be picked by hand. The grapes are then conveyed to the sorting table so that we can discard any unhealthy grape.
Pinot noir wine-makings take place in open vats. Grapes are destalked but not crushed so as to keep as many berries as possible undamaged. Cold maceration then lasts for 5 to 8 days before fermentation and sugar transformation is achieved thanks to indigenous yeasts. The number of punchings of the caps and of pumpings over is determined by a daily tasting of the juices. Thus, fermentation can last up to 10 to 20 days before free-run wine and press wine are transferred to casks for a one-year aging. Our barrel cellar is made up of 30 to 40% new barrels for the Clos that we age on fine lees. No racking for this cuvée. After blending, the wine remains in vats for a few months so that natural clarification can take place. Depending on the vintage, a light filtration is sometimes necessary.
Chardonnay wine-makings are fairly traditional. The grapes are pressed, then settled and fermented. All these tasks are carried out in Burgundy “pièces” (another name for barrels) that are renewed every 3 years for our Givry first growth. The Montagny wine ferments at 75% in barrels with a little part of the vat so as to preserve all the mineral undertones and the freshness of the terroir.