Gourmet products local specialties and wines Givry

Le Clos des Flaveurs in Givry is a quality delicatessen run by Isabelle, a native of Madagascar. All shelves are remarkably well-stocked with exclusive products. Creamy products from Burgundy-Franche-Comté, charcuterie, organic fruit and vegetables, pasta, quality preserves, flours and fruit juices. Order an aperitif platter of cheeses and charcuterie embellished with exotic colors and flavors. Improvise a meal platter of samoussas or vegetable nems. And above all, appreciate Isabelle's kindness!

Nicolas Ragot brings a remarkable modernity to this estate, representing the eighth generation. Modest in appearance, the estate opens the doors to a welcoming universe. We discover a maze of cellars and an impressive, unexpected winery. Nicolas Ragot works his 9 ha of vines, exclusively in the Givry appellation, with a concern for terroir that has earned him Haute Valeur Environnementale certification. He produces a range of four whites and six reds, including four ^1ers crus, which can be tasted on site or purchased directly online.

Since 1870, the Desvignes family has passed on its know-how from generation to generation, and with a name like that, it was predestined to do so. Today, Éric and his son Gautier, who gained experience in the United States, run the 10-hectare family estate in the hamlet of Poncey and share their passion for Givry wines. Sustainable viticulture, hand-picking and the perfect mastery of ancestral know-how all contribute to preserving the authenticity of the terroir and producing village and premier cru appellations.

Domaine Besson is a must in Givry. For its excellent wines, its recurrent participation in local events, and for its heritage, with a dovecote and winery listed as historic monuments. Owned by the Besson family since the 1930s, the estate boasts 12 hectares of vines, producing white and red givry in village and premier crus appellations. The owners practice sustainable agriculture and speak passionately about it. A guest room on the estate offers an opportunity to visit the winery.

A bakery that, the warm bread, so far nothing exceptional, but when it smells the joy of living and the good mood, it is pure pleasure. The specialties of Eric and Corinne? Wine vigneron (cooked on wood slats) or the bread bread (with spices). On the cake side, there is only here the Henry IV or the Givrotin. Chocolate and maison squares in beautifully decorated windows.

Partners since 2006, Pascal Moine and Laurence Badet are well known in Givry. Passionate about their trade, they offer top-quality Label Rouge meats in their butcher's shop, thanks to the trust they've built up with the breeders who supply them, whether with poultry (from Bresse), beef (Charolais of course), lamb or free-range pork with which they make their charcuterie. The result: several medals at major competitions, notably for beef and parsley, a Burgundy specialty.

For four generations, the Mouton family, based in the hamlet of Poncey in Givry, has been making wines with humility, passion and energy. Today, the estate comprises 12 hectares classified as coteaux bourguignons rouge and givry blancs and rouges, including premiers crus. These wines have great body, finesse and a velvety texture, and can easily age for a number of years in the cellar. So many facets to discover in the estate's beautiful vaulted cellar, where photos and bottles go hand in hand.