The Parize family have been making wine in Burgundy for six generations. In 1946, the Givry appellation was instituted. Gerard Parize replanted a lot of parcels and his son Laurent has continued to do the same. The vineyard now covers 9 hectares. Both Chardonnay and Pinot Noir are planted, depending on aspect and soil. Seven hectares are planted to Pinot Noir, and two to Chardonnay. A little Bourgogne Aligoté is also grown. The oak aged wines can be kept up to twelve years, but the red Givry Vieilles Vignes drinks better younger.

The average age of the vines is now thirty years. Organic fertilizers have been used for some years, and organic practices are embraced. The vines’ yield is limited by extreme pruning, green harvesting, Harvesting is by hand, and the bunches are sorted before destemming. A cold soak is practiced if the vintage merits it. Long temperature-controlled fermentation is the norm. The cap is punched down, and the juice pumped-over 2-3 times a day for 12-15 days. The 1er crus are put into 1 or 2 year old barrels. The Givry Vieilles Vignes is kept in stainless steel tanks. All complete primary and malolactic fermentation by spring.