Priorat Tour to 3 Small Wineries with Pick-Up Near Your Hotel
Welcome to a unique experience in the heart of Priorat, a region with some of Spain's most outstanding red wines. Discover Priorat, the only wine region near Barcelona...
Structure
Drinking window
Best 5 to 12 years from vintage.
vintage5 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
What it pairs with
-
Slow-braised lamb shanks
The wine's firm tannins and dark fruit find perfect balance with rich braised lamb. -
Roast wild boar
Game meat with savour and fat mirrors the wine's mineral and herb depth. -
Aged Idiazabal cheese
Smoky aged Basque sheep's cheese resonates with the wine's tobacco and slate character.
How to serve Lo Givot
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Slow-braised lamb shanks, Roast wild boar, Aged Idiazabal cheese. Match the wine's structure to the dish's fat and salt.
History
Lo Givot is the principal wine of Celler del Pont, a small artisan producer based in the village of Porrera, the Cariñena heartland of DOQ Priorat. The cellar works exclusively with locally sourced old-vine parcels.
- 2006: Lo Givot first vintage from Porrera parcels
Facts
- Producer
- Celler del Pont · visiting guide
- Grapes
- Garnacha, Cariñena
- Classification
- DOQ Priorat
- Oak
- 12 months in used French and Hungarian oak
- ABV
- 14.5%
- Price
- €22-38 at retail
- Drinking window
- 5-12 from vintage
- First vintage
- 2006
Frequently asked about Lo Givot
What does Lo Givot taste like?
Structurally full-bodied, firm tannins, high acidity with a long finish.
When should I drink Lo Givot?
Drink 5-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Lo Givot?
Slow-braised lamb shanks is the canonical pairing. Other strong matches include Roast wild boar and Aged Idiazabal cheese. The wine's firm tannins and dark fruit find perfect balance with rich braised lamb.
What grapes are in Lo Givot?
The blend is Garnacha, Cariñena. The wine is classified as DOQ Priorat.
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