Domaine Faiveley Bourgogne Chardonnay 2021
Faiveley Bourgogne Blanc is is sourced from vineyards throughout Burgundy. The wine is vinified at cold temperatures in stainless steel tank and then aged in the cellars for 8 to 10 months with about 30% of the final blend seeing time in new and used oak.
| Winery | Faiveley |
|---|---|
| Country | France |
| Region | Burgundy |
| Specific Appellation | Bourgogne regional |
| Wine Type | White Wine |
| Grape variety | Chardonnay |
| Bottle Size | Bottle |
| Vintage | 2021 |
Browse all Faiveley Wines
Founded in 1825, the estate has been handed down from generation to generation.
Succeeding his father François Faiveley in 2005, Erwan is now the 7th generation to lead the estate. While respecting his ancestors’ values, Erwan’s ideas and dynamism are making the family estate a true benchmark of quality in Burgundy.
Located in Nuits-Saint-Georges, in the heart of Burgundy, Domaine Faiveley owns 127 hectares of vines split between Côte de Nuits, Côte de Beaune and Côte Chalonnaise. Today the estate has 12 Grands Crus, 25 1er Crus and 6 vineyards (or climats) classed as monopoles. Being an owner is a true asset since we have a total control on our vines, our vinification and the ageing process of our wines until the bottling.
Our philosophy is to “take care” of our vines in order to reveal the richness and the unique character of its climats with pure, elegant and approachable wines.
White Wines
After the harvest, grapes are pressed to produce must that is then lightly clarified before being casked for 12 to 15 months. Lees are regularly stirred up during this time. This technique called “bâtonnage” adds richness and roundness to the wines in order to develop complex aromas.
Our white wines are both silky and powerful. They have a great cellaring potential but they can also be enjoyed young.
Red Wines
After a rigourous sorting and destemming of the grapes, the must ferments in wooden tronconic vats and stainless steel tanks. Every day we carry out at least one pigeage: we punch down the cap in order to extract the colour and the tannins from the skins. Then we make one remontage (pumping over) at the end of the vinification: we pump over the juice to oxygenate the wine and develop aromas. After pressing the marc (pomace), wines are casked and aged in French oak barrels during 12 to 18 months.
Faiveley’s red wines are well balanced and very pleasant on the palate with plenty of expressive character on the nose.
We have carefully selected two renowned coopers − Taransaud and François Frères – selecting their barrels for their superior fine grain oak and gentle toasting. Our vaulted cellars dating from the XIXth century offer the best ageing conditions for our wines. The wines are bottled and stored in our cellar in accordance with the traditional stacking method.
