To produce “En Veau” Blanc Givry 1er Cru Domaine Joblot traditional vinification took place, with fermentation starting in tank and then being transferred to barrel. 50% of the wine was fermented in new French oak barrels, 50% in one year old barrels. The various parcels of “En Veau” Blanc Givry 1er Cru Domaine Joblot were then blended and the resulting wine was aged for 12 months in barriques.
Givry is a small village in the heart of the Côte Chalonnaise, a sub-region in the south of Burgundy. The grapes come from the named plot of ‘En Veau’, where the fruit is harvested from vines which are grown in clay soils. The vines are cultivated according to a philosophy of minimum intervention; taking a natural and patient approach, which involves meticulous attention in the vineyard, but with a light touch, in order to retain the essence of the terroir.
Domaine Joblot i one of the greatest producers in Southern Burgundy, where the Joblot family has been producing fine wines for over four generations. They own 14 hectares of vineyard in four red and two white Premier Cru areas in Givry and lay great emphasis on vineyard management with small yields. Their total production is 6,000 cases per annum. The Domaine Joblot wines are vinified with a high proportion of new barriques resulting in powerful but elegant wines of top class quality. These sought after wines have limited availability.