Givry is a small wine appellation located in the Côte Chalonnaise district of Burgundy, in eastern France. The appellation sits south of the more famous Côte d'Or region and has been producing wine for centuries, though it gained formal AOC status in 1946. The zone encompasses vineyards on the slopes surrounding the village of Givry, taking advantage of the area's hillside positions and varied micro-climates.

The appellation is planted primarily with Pinot Noir for red wines, which thrive in Givry's continental climate and limestone-rich soils. The terrain features a mix of clay and limestone at different elevations, contributing complexity to the wines. The cooler conditions of the Côte Chalonnaise generally produce Pinot Noir wines with moderate alcohol levels and good acidity, characteristics that define the region's style. Winemaking follows traditional Burgundian methods, with producers typically using whole-bunch fermentation and aging in oak to varying degrees.

Givry reds are typically elegant and mineral-driven, with red fruit flavours and noticeable acidity that makes them food-friendly. The wines tend toward a lighter, more refined expression of Pinot Noir compared to their neighbours in the Côte d'Or, reflecting the appellation's cooler position. They are generally approachable in their youth but develop complexity with a few years of bottle age, offering good value relative to more prestigious Burgundian appellations.