Founded in 1825, Bourgognes Faiveley has been handed down from father to son for over 175 years. As the sixth generation to take the reins, François Faiveley manages, with equal amounts of passion and competence, the largest family domaine in Burgundy. Methodically reconstructing vineyards fractured by French inheritance laws, Bourgognes Faiveley today owns more appellations in their entirety (monopoles) than any other domaine in Burgundy.

"Faiveley’s wines are... supremely clean and elegant: definitive examples of Pinot Noir... above all they have richness and breed, the thumbprint of a master winemaker."

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 color, 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 14 months in French oak barrels (a third of which are new oak) 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. A beautiful intense red colour. We can savor aromas of red fruits and a few woody notes on the nose. The wine then reveals itself on the palate: spicy and fruity, with delicate smoky, and toasty tastes that give it complexity. This is a well-structured wine, which has fine volume accompanied by a certain roundness.