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Vines Chardonnay ( %)

Color: Bright straw yellow.
Smell: Rich in floral and fruity aromas of yellow pulp fruit with hints of honey.
Taste: The palate is fresh and round, balanced and harmonious with good persistence.
Food pairing: Ideal for fish dishes, but also cold cuts, fresh cheeses and savory pies.

Production area: This village of the Côte Chalonnaise takes its name by the god Mercury (god of commerce).
Mercurey is crossed by the Via Agrippa, which in Roman times connected the cities of Chalon-sur-Saône and Autun.
Mercurey today represents one of the largest wine-growing communities in Burgundy with 600 hectares of vineyards.
Exposure: East-West.
Soil: Granitic / limestone.
Surface: 1 ha.
Planting year: 1991.
Vinification: Soft pressing and 4 weeks fermentation.
Aging: In French oak barrels.

Domaine Faiveley

With 122 hectares of property, the Domaine Faiveley represents one of the largest and most prestigious realities in Burgundy, with a marked specialization for the noblest crus of the Côte d'Or. For seven generations the Domaine, now led by the seventh generation, Erwan and his sister Eve Faiveley, has been one of the few to produce many of the most prestigious "Grand Cru" (14) and "Premier Cru" (24) including Corton Charlemagne, Clos de Vougeot, Corton Clos des Corton, Echezeaux, Vosne-Romanée, Gevrey Chambertin, Clos de Béze, etc. The winery has long opted for low production yields, thus obtaining a higher quality of the grapes. This implies less quantity even of the bottles produced, but the quantity of vineyards of the company allows to produce a very wide and varied range of wines. This allows Faiveley to be able to exploit the peculiarities of each terroir and to express in its wines the geological characteristics that have allowed Burgundy to become the most authoritative wine-making reality in the world. The company mainly cultivates the two princely grapes of the region: Pinot Noir and Chardonnay. The quality of Faiveley wines is very high not only for the lineage of their crus, but also thanks to the work done in the vineyard: the extreme care of the plants throughout the vegetative cycle up to the harvest leads to the manual harvesting of the grapes only when fully ripe, always with full respect for nature and the environmental context. And even in the cellar the philosophy is the same, being able to boast advanced equipment for each production process: fermentation takes place exclusively on indigenous yeasts in open wooden vats. Then follows a slow and soft pressing, which allows to obtain a must of extreme purity. The wines are then left to age in French oak barrels with different times for each wine to express its own character; then continue with bottling without filtration. The wines of Domaine Faiveley reveal the structure, great complexity and expressiveness of the vine and the terroir, thus revealing wines of great charm and carat.

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