Domaine du Cellier aux Moines : Givry Village "Le Petit Cellier" 2022

Characteristics and tasting advice for the Givry Village "Le Petit Cellier" 2022 from Cellier aux Moines

Tasting

Le Petit Cellier 2022 seduces with its blackberry and cherry aromas. Delicious and expressive, it embodies a harmonious pinot noir, enhanced by a silky tannic texture.

The richness and typicity of a Burgundy pinot noir

The property

Founded in 1130 by the Cistercian monks of the Abbey of La Ferté in Givry, the Domaine du Cellier aux Moines is one of the oldest in Burgundy. In 2004, it was taken over by Philippe and Catherine Pascal and their three children, all driven by a single goal: to bring the estate back to life. Listed as a Historic Monument, the Cellier aux Moines has been restored for ten years with passion and in the greatest respect for tradition. This true gem of Burgundian viticulture now extends over more than 10 hectares, bringing together exceptional premier crus from Givry to Puligny-Montrachet.

The cuvée

This cuvée, the second wine of the Clos du Cellier aux Moines premier cru, is produced in a limited edition of 4,400 bottles and 100 magnums.

The vineyard

In the Givry Village appellation, its climate, surrounded by walls like many great Burgundian terroirs, is located to the north of the appellation, overlooking the village. This terroir, recognised for centuries by the Cistercian monks as one of the gems of Burgundy, benefits from a rare south-facing exposure in the region. Its 5 hectares of vines are planted mid-slope and at the top of the hill, where the monastic cellar was built around 1130. Protected from the north winds, the vines reach a beautiful maturity without risk of rot, thanks to the clay-limestone geology.

Vinification and ageing

The harvest is manual to preserve the integrity and freshness of the berries. Transported in small perforated crates to the gravity-fed winery, the grapes are carefully sorted. Depending on the vintage, some of the bunches are left whole. Fermentation is carried out with indigenous yeasts, after a pre-fermentation cold maceration. Ageing lasts 13 months in oak barrels (not new), followed by two months in vat. No fining or filtration is carried out.

The grape variety

Pinot noir (100%)