Domaine Desvignes
Appellation: Givry
Proprietor: Eric Desvignes & Gauthier Desivgnes
Year Founded: 1998
Size: 12 hectares
Farming Practice: Sustainable
- Organic in-practice (not certified)
Wines:
Varietal/Blend: Pinot Noir
Vineyard Area: From several parcels on a hillside shared by the communes of Poncey and Givry
Soil: Clay-limestone
Elevation: 700-750 feet
Exposure: East
Vinification: Grapes are harvested by hand, sorted and de-stemmed before fermentation in concrete tanks employing only pump-overs during maceration.
Maturation: 12 months in combination of two-thirds used oak barrels and the rest in concrete tanks
Marketing Materials:
Varietal/Blend: Pinot Noir
Vineyard Area: From a 3.9-hectare parcel located on the northern tip of the appellation (just as you enter Givry) from the north
Soil: Iron-rich clay over a deep limestone sub-layer
Elevation: 600 feet
Exposure: South
Vinification: Grapes are harvested by hand, sorted and de-stemmed before fermentation in concrete tanks employing only pump-overs during maceration.
Maturation: 12 months in a mix of oak barrels (20% new oak)
Marketing Materials:
Varietal/Blend: Pinot Noir
Vineyard Area: From the hillside just behind the Desvignes cellar in Poncey, Clos du Vernoy covers .7 hectare and is planted to both Pinot Noir and Chardonnay. While there are two proprietors occupying the site, Desvignes owns all of the Pinot Noir plantings, therefore they're permitted to claim the Monopole designation — vines are 60+ years old.
Soil: Red, iron-rich clay-limestone
Exposure: East
Vinification: Grapes are harvested by hand, sorted and de-stemmed before fermentation and concrete tanks employing only pump-overs during maceration.
Maturation: 12 months in a mix of oak barrels (20% new oak)
Varietal/Blend: Pinot Noir
Vineyard Area: From a hillside behind the cellar, above the commune of Poncey — vines are 30 to 60 years old.
Soil: Rocky and very calcareous clay-limestone
Elevation: 650 - 980 feet
Exposure: East
Vinification: Grapes are harvested by hand, sorted and de-stemmed before fermentation in concrete tanks employing only pump-overs during maceration.
Maturation: 12 months in a mix of oak barrels (20% new oak)
Marketing Materials:
