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Givry AOP Département:
Saône-et-Loire
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Givry AOP Communes of Production:
- Dracy-le-Fort,
- Givry,
- Jambles
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Givry AOP Styles and Encépagement:
- Blanc: Chardonnay, plus a max. 15% mixed plantings of Pinot Blanc and Pinot Gris
- Rouge: Pinot Noir plus a max. 15% mixed plantings of Chardonnay and Pinot Gris
- Blanc/Rouge "Premier Cru"
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Givry AOP Minimum Potential Alcohol:
- Blanc: 11%
- Rouge: 10.5%
- Blanc "Premier Cru": 11.5%
- Rouge "Premier Cru": 11%
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Givry AOP Minimum Must Weight:
- Blanc: 178 g/l
- Rouge: 180 g/l
- Blanc "Premier Cru": 187 g/l
- Rouge "Premier Cru": 189 g/l
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Givry AOP Maximum Residual Sugar:
- Blanc: 3 g/l
- Rouge: 2 g/l
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Givry AOP Élevage:
Wines may not be released until April 15 of the year following the harvest
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Givry AOP Minimum Planting Density:
8,000 vines per hectare
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Givry AOP Maximum Yields (Rendement de Base):
- Blanc: 60 hl/ha
- Rouge: 54 hl/ha
- Blanc "Premier Cru": 58 hl/ha
- Rouge "Premier Cru": 52 hl/ha
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Givry AOP Established:
1946
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