François Lumpp is a distinguished winery located in the Givry appellation within the Côte Chalonnaise region of Burgundy, France. Celebrated for its commitment to producing high-quality red and white wines, the estate has garnered respect for its craftsmanship and dedication to local traditions. With a rich history rooted in family heritage, François Lumpp expertly blends traditional techniques with modern innovations to create wines that beautifully express the unique terroir of Givry.
In the late 1970s, François Lumpp and his brother inherited their family property, laying the foundation for their future in viticulture. In 1991, François, alongside his wife Isabelle, founded his own label, focusing on elevating Givry's recognition in the wine world. Over the years, they have been delighted to welcome two of their children, Pierre and Anne-Cécile, into the family business. François has focused on developing his Domaine around Givry's finest premier cru sites, which are primarily situated on the mid to upper slopes of the region's rolling hills. Today, every wine produced by François comes from vineyards he planted and nurtured himself, a rarity in Burgundy that underscores his commitment to quality.
François Lumpp's vineyards encompass approximately 15 hectares and are strategically located in prime sites around Givry. The estate benefits from a variety of soils, mainly clay and limestone, which contribute to the complexity of the wines. Emphasizing sustainability, Lumpp practices organic viticulture, promoting vine health and enhancing the expression of the terroir. The meticulous management of these vineyards ensures that the grapes develop to their fullest potential, resulting in high-quality fruit for winemaking.
The winemaking philosophy of François Lumpp is characterized by minimal intervention and a focus on traditional methods. Grapes are hand-harvested to ensure that only the finest fruit is selected, followed by a careful sorting process. Lumpp adjusts the level of new wood during aging to suit each vintage, utilizing a selection of one-year-old and two-year-old barrels—approximately 30% new wood for whites and up to 70% for reds. This careful approach allows for a balance between fruit expression and the complexity imparted by oak.
