Pommard

Marinaded red meats, game, braised ham, rabbit terrine

The wines are aged for 12 months in French oak barrels (20-30% 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. The wines spend 2 months in vats at the end of the ageing process.

The grapes are cut 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.

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.