Domaine de la Ferté is located in Givry, in Côte Chalonnaise, Burgundy. The vineyards of the domaine cover 3 hectares, including Givry Clos des Mortières monopole. Carole Brifffox, an oenologist, farms the vineyards according to sustainable principles, not certified.

The wines of the domaine are well-balanced, elegant and full-bodied.

The top wines of the domaine are Givry Premier Cru Servoisine, Givry Clos de Mortières and Givry. The Givry Premier Cru Servoisine 2019 scored 92, the Givry Clos de Mortières 2019 scored 91 and the Givry 2003 scored 89-90 by the Wine Advocate.

Robert Parker’s tasting notes on the Givry Premier Cru Servoisine 2019: “The 2019 Givry Premier Cru Servoisine opens in the glass with notes of cherries, raspberries and spices. Medium to full-bodied, pure and precise, it's elegantly muscular, with fine but youthfully chalky tannins and lively acids. It's further evidence of this estate's upward trajectory.”

The winemaker of Domaine de la Ferté has been Carole Brifffox since 2019. He works alongside the owners of the domaine - Amaury Devillard and Aurore Devillard. Devillards family bought the domaine in 2019, after 25 years of renting domaine’s vines.

The Devillard family within Domaines Devillard group also own Domaine des Perdrix in Nuits-Saint-Georges since 1936, Château de Chamirey in Mercurey and Domaine de la Garenne in Mâcon-Azé since 2009, Domaine Rolet in Jura and the mini-négociant label Le Renard.

Domaine de la Ferté is named after the abbey which was founded in 1113 under the Cistercian Order. The monks who lived there began to plant vines in Givry. In 1793 the abbey was acquired by the Thenard family and passed down from father to son, including surrounding vineyards until it was sold off.

Domaine de la Ferté’s vineyards are farmed according to the sustainable approach, not certified. The average age of the vineyards is 35 years old.

Systematic debudding is applied. The grapes are harvested manually, and then sorting is carried out. The transportation from the vineyards to the fermenting vat does not exceed 30 minutes.

Vatting is done in three steps: pre-fermentation maceration, maceration, post-fermentation maceration. The grapes are destemmed, and then an initial cold soak is done.

Maturation lasts approximately 18 months in oak barrels. New wood does not exceed 25 percent.