François Lumpp Givry 1er Cru Le Pied du Clou Rouge
75 cl / 2020
€45,00
Skip to product information
Le Pied du Clou is one of several premier cru vineyards farmed by Domaine François Lumpp in Givry, a Côte Chalonnaise appellation. The family has not used weedkillers since 1995, tilling and hoeing by hand to encourage genuine terroir expression, and every vine is planted and tended personally by François and his family. Made from 100% Pinot Noir, the 2020 vintage shows dark red fruit, earthy, savoury notes and firm, moderate tannins typical of Givry's limestone-clay soils. Pair with braised beef, roast pork or a rustic mushroom tart.
François Lumpp Givry 1er Cru Le Pied du Clou Rouge
€45,00
€45,00 TTC
·
€37,50 HT
Delivery outside the EU: VAT is removed at checkout, so you pay €37,50.
Instead of
EU delivery, export or tax-free?
EU delivery — you pay the price shown, VAT included (TTC).
Export outside the EU — VAT is deducted automatically at checkout for a non-EU delivery address, so you pay the price excluding VAT (HT). Shipping is not calculated online for export orders: we quote transport separately and confirm it with you before the order is finalised. Customs and alcohol duties in the destination country are the recipient’s.
Traveller tax-free (détaxe) — carry the wine out of the EU yourself: pay the VAT-inclusive price now and reclaim the VAT after customs validation on departure (non-EU resident, €100 minimum, PABLO form, refund ≈ 12–15%).
| Appellation | GIVRY 1ER CRU |
| Estate | LUMPP François |
| Region | Bourgogne, Côte Chalonnaise |
| Country | France |
| Grape variety | Pinot Noir |
| Colour | Red |
Should this wine be decanted?
20 to 30 minutes of aeration in a decanter is recommended for red wines, especially younger vintages.
How long can this wine be cellared?
This premier cru has an estimated cellaring potential of 5 to 12 years under good storage conditions (cellar at a stable 12-14 °C).
What food pairs well with this wine?
It pairs particularly well with: braised beef, roast pork, mushroom tart. Recommended serving temperature: 16-18 °C.
