The wine is a bright, limpid pale gold. It evokes aromas of honey and lemon with notes of lime and lily, then dried fruit flavours emerge after aging. The mouth is delicate, with a good balance of acidity and mellowness giving it good length. Sylvain Tatraux, with the help of his wife, manages the entire business which is a small family farm in existence since 1763. Three quarters of the vineyard is from old vines . The total area of 8 hectares distributed as follows :3 hectares in Givry 1er Cru red , 4 hectares in Givry Red Village and 1 hectare in Givry White Village. The annual production is about 45,000 bottles. The harvest is manual . The vinification is traditional. With his white, the fermentation takes place in vats or casks for eight to ten days. The wine is then racked and assembled to be put into barrels for ten months and it performs its malolactic fermentation with regular stirring . The wines are fined and filtered if necessary before bottling.