Domaine Faiveley : Volnay 1er cru "Santenots" Joseph Faiveley 2019

A Volnay 1er Cru wine of great breadth and beautiful complexity

The estate

Established in 1825 by Pierre Faiveley in the village of Nuits, the Domaine Faiveley is today considered one of the emblematic estates of the Côte de Nuits. Led by Erwan and Eve Faiveley, representing the 7th generation of the family, this historic house offers a wide selection of wines that faithfully reveal the richness and diversity of the Burgundy terroirs.

The vineyard

While Domaine Faiveley finds its roots in Nuits-Saint-Georges, in the Côte de Nuits, it has gradually expanded its presence in the Côte de Beaune and the Côte Chalonnaise. With a remarkable viticultural heritage, it now owns 12 Grands Crus and 25 Premiers Crus from Burgundy, reflecting its constant commitment to excellence.

The wine

This Volnay 1er Cru "Santenots" comes from an east-facing plot, resting on a limestone soil mixed with brown loams, giving the wine finesse and depth.

Vinification and aging

The grapes, harvested by hand, undergo a short pre-fermentation cold maceration, followed by a vatting period of 18 to 20 days. The aging, lasting 16 to 18 months, takes place in vaulted cellars dating from the 19th century. The proportion of new barrels varies according to the characteristics of the vintage.

Grape variety

Pinot noir (100 %).

Characteristics and tasting advice for the Volnay 1er Cru "Santenots" Joseph Faiveley 2019 from Domaine Faiveley

Tasting

Color
The wine displays an intense and deep red color.

Nose
The bouquet is expressive, mixing fresh red fruits and woody touches.

Palate
The palate, both broad and complex, reveals a range of aromas combining spices, ripe fruits and toasted notes. The whole is structured, while maintaining a beautiful roundness.

Food & wine pairings

Ideal with a duck breast with cranberries, grilled or roasted red meats, or a cooked pressed cheese.

Service

Serve between 14 and 16 °C for optimal tasting.

Storage

This wine can be kept in the cellar until around 2030, the necessary time to express all its aromatic richness.