Nuits Saint Georges Les Montroziers

Duck breast, quail with grapes, venison leg.

For 14 months, our wines are aged in French oak barrels (20 to 30% of which are new) in our cellars with a natural and constant hygrometry and temperature. These barrels are selected for the fineness of their grain and their moderate toasting. The end of the maturation is done in vats for 2 months.

The grapes are cut and sorted by hand. The proportions of de-stemming and whole grapes vary according to each vintage. A daily punching of the cap is done to extract colour, tannins and aromas from the grapes' skins. After 19 days of vatting, the alcoholic fermentation is completed. The free-run wine is drained by gravity while a slow and gentle pressing of the marc allows to obtain a press wine of great purity.

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 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.