The grapes are harvested by hand and transported to the winery in crates. The grapes are fully de-stemmed and then go into vat, where the temperature is lowered to assist cold pre-fermentation maceration. The wine spends 8-10 days in vat. After a few days of settling, it is transferred into barrels, of which 15% are new. The wines are aged for 10-12 months in a cool cellar, during which time the barrels are regularly topped up. They are blended at the end of this period and go into in vat for 1-2 months before bottling.
Domaine Annie Derain has 0.50 hectares of Givry red in the hamlet of Russilly in Givry, split over two parcels in localities known as "Les Grognots" and "Sous la Roche".
Pairs very well with a leg of lamb, pheasant, pigeon or cheese.