Wine Faiveley, Nuits-St-Georges 1-er Cru "Les St-Georges", 2000

Faiveley, Nuits-St-Georges 1-er Cru "Les St-Georges", 2000 - red wine with potential storage from 7 to 12 years. To prepare the drink used Pinot Noir. Vineyards occupy the eastern exposure and are located on 7 acres of soil with limestone content. Yields are manually subjected short fermentation (18-20 days) at a controlled temperature. Drink stand in oak barrels for 14-16 months. Two-thirds of the barrels for aging wine - new. The annual number of products Faiveley, Nuits-St-Georges 1-er Cru "Les St-Georges" is about 1400 bottles.

History of the House Fevle originated in 1825, it was then that Pierre Fevle founded the company, which now bears the name of Domaine Faiveley. While the company is a classic example of negotsiantskogo business. Today, Domaine Faiveley - one of the best producers of refined and elegant and fine wines of Burgundy. Domain Fevle farm located in the heart of Burgundy, between Dijon and Beaune, in Nuits-Saint-Georges.

Historically settled in the Côte de Nuits, family Fevle constantly expanded its economy by buying only the best vineyard sites in the most prestigious appellations of Burgundy. Today is the largest landowner Faiveley Burgundy, he owns 120 hectares of vineyards, including Gevrey-Chambertin, Pommard, Volnay, Puligny-Montrachet, Mercury and other areas. Domain Fevle owns more than 10 hectares of vineyards Class Grand Crus and nearly 25 hectares of Premier Crus, including some areas that are exclusively owned by the family - a monopoly Gevrey-Chambertin 1er Cru "Clos des Issarts", Corton Grand Cru "Clos des Cortons Faiveley" and Beaune 1er Cru "Clos de l'Ecu". Faiveley vineyards are outstanding terroir. Here, Pinot Noir and Chardonnay were able to find a new expression and manifest polysyllabic, elegant aromas.

Domaine Faiveley has always paid special attention to the work in the vineyards. Throughout the year, the vineyards are cultivated carefully and thoroughly (processed). Appreciate every step, from the selection of the appropriate soil for vines. Trimming branches in winter, cutting unnecessary shoots in the spring and summer green harvest is a key step to achieve excellent maturity and produce high-quality grapes. Yields are usually in September. When the grapes reaches its ideal maturity, grape pickers collect the entire crop by hand for 10 days. Grapes in small boxes are delivered to the winery. There ligament is placed on a conveyor belt and taken a bunch of grapes, to leave only the best. Followed by a long fermentation at low temperatures in wooden casks or barrels made of stainless steel. Typically, in casks punched hole covers, which gives the possibility of obtaining special color, tannins and all combinations of aromatic contained in the grape skins. After that, use a vertical press, which was selected for the accuracy and sensitivity of pressing: thanks to him, produced a very pure grape juice of the highest quality. Mature wine in oak barrels in the wine cellars of the XIX century, which provide ideal conditions for prolonged exposure. Then the best wine from the barrels manually poured into bottles without filtering, which gives the taste concentration and saturation.