Givich Vineyards

Making wines for the enjoyment of others has been both a science and a craft at Givich Vineyards since 1989. It is our goal to produce superior fruit-forward wines that accurately reflect their soil, growing conditions and unique varietal composition. Wine making techniques harken back to the Old world with gentle bin fermentations, hand punch-downs twice daily until fermentation is completed, full malo-lactic fermentations where appropriate and the use of new American oak, French oak or a combination of the two to develop unique flavor profiles. Wines are released only after 20-24 months barrel aging and 90 days initial bottle aging. Red wines will not be filtered to prevent the stripping of essential flavor components; fining will be dependent upon the clarity of the wine.