Harvests usually happen in September. When the grapes are ideally ripe, the grape-pickers teams harvest all the domain's plots for ten days. The grapes are quickly carried to the winery hall in small boxes. The bunches are laid down afterwards on a conveyor belt and are selected bunch after bunch in order to keep only the best.
Faiveley is well-known for a long time as a worth keeping wines producer. The fermentation length is an essential element to produce such wines. The fermenting times are long and progress in low temperature wooden or stainless steel sawn-off cone tanks. The usual punching of the cap in vats allows the extraction of colour, tannins and all aromatic combinations contained in grapes skin. We use afterwards a vertical press selected for its precision and its delicacy in pressing: very pure with great quality juices have been obtained thus.
Wines mature afterwards in oak barrels in 19th century vault cellars that offer ideal conditions for long ageings. These barrels coming from great coopers have been rigorously selected for their fine grain and light toast. The magic of time does its work…
L'abus d'alcool est dangereux pour la santé, à consommer avec modération