Domaine Faiveley combines the principles of modern winemaking methods with the time honored traditions that have been practiced for centuries within their 19th century cellars. Each terroir and each vintage, benefits from special attention which makes the cuvées unique. Each bottle therefore becomes the faithful reflection of its terroir.
Terroir: This parcel is situated in the northern part of the village just before the valley. This climat’s name is derived from “La Val”, the term used in the Middle Ages to refer to a low point in the land, a topographic rift. Along with “Les Cazetiers” and “Clos Saint-Jacques”, this climat is considered to be one of the 3 best Premiers Crus in Gevrey. The Domaine purchased this parcel in late 2013.
Vinification: The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 16 months in French oak barrels (40-50% new oak and 50-60% one-wine barrels) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature.
Deep ruby red color with an attractive nose offering intense aromas of small black fruits. A powerful, warm and concentrated wine with exceptional aromatic intensity with elegant tannins and a touch of leather that linger son the finish.
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