# Givry Premier Cru Le Champ Lalot (2020)

- **Producer:** Maison Chanzy
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Average price:** €39
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** blackcurrant, rose, violet, black cherry, black plum, plum, strawberry, chocolate, cloves, paprika, tobacco, mushroom, wet leaves, earth, leather, meat, forest floor

## About this wine

The Maison Chanzy Givry Premier Cru Le Champ Lalot 2020 is a 100% Pinot Noir from the Givry Premier Cru appellation in Burgundy's Côte Chalonnaise. The vineyard is situated in Dracy-Le-Fort, with soils composed of brown calcareous or calcic derived from weathered Jurassic limestone and clay-limestone, benefiting from a southeast exposure. The name 'Lalot' signifies a historical connection to hereditary estates. Maison Chanzy is known for its commitment to terroir-driven wines and holds Haute Valeur Environnementale level 3 certification. The 2020 vintage was marked by a reduced production volume.

## Interesting facts

- Lalot refers to hereditary estates free from feudal royalties.
- Maison Chanzy holds Haute Valeur Environnementale level 3 certification.
- Soils are derived from Jurassic Oxfordian limestone and clay-limestone.
- The 2020 vintage had significantly lower production yields.

## Food pairing

The medium body and silky tannins of this Pinot Noir make it versatile. Its balanced acidity can cut through the richness of meats and sauces, while its fruit and spice notes can complement or contrast with various flavors. Delicate proteins are a good match, allowing the wine's nuances to shine without being overpowered.

## Wine making process

The winemaking process for the Maison Chanzy Givry Premier Cru Le Champ Lalot 2020 begins with cold maceration and destemming of the grapes. During vinification, pumping over and punching down techniques are employed. Fermentation takes place on indigenous yeasts in temperature-controlled tanks. The wine is then aged for 12 months in barrels, with 10% new oak, followed by 5 months of aging in stainless steel tanks. Harvests are conducted by hand, and the viticulture follows sustainable 'raisonnée' practices.