Domaine Faiveley : Pommard 1er cru "Les Rugiens" 2019

Characteristics and tasting advice for the Pommard Premier Cru Les Rugiens 2019 from Domaine Faiveley

Tasting

Color
This wine displays a deep color with dark ruby nuances.

Nose
The nose is seduced by intense aromas of black fruits and spices, enhanced by woody and smoky touches.

Palate
The palate opens up to a full and structured body, offering beautiful depth and a long aromatic persistence.

Food & wine pairings

This wine pairs wonderfully well with hare stew or terrine, lamb shoulder, duck confit, as well as mature cheeses.

Service

For optimal tasting, it is recommended to serve this wine at a temperature between 14°C and 16°C.

Aging potential

This wine can be kept until 2038.

An elegant and expressive Premier Cru from Burgundy

The estate

Historically established since 1825 in Nuits-Saint-Georges in the heart of the Côte de Nuits, the Domaine Faiveley is at the head of one of the most beautiful estates in Burgundy. Since 2005, the seventh generation of the family has ensured the continuity of the Burgundian jewel, embodied by two great enthusiasts: Erwan Faiveley and his sister, Eve Faiveley. With a vineyard of over 120 hectares, the estate is one of the largest in Burgundy but also one of the most prestigious. At the head of exceptional Grands Crus and Premiers Crus parcels, the Faiveley Family benefits from a remarkable viticultural heritage.

The vineyard

If the Faiveley estate was historically established in the Côtes de Nuits in Nuits-Saint-Georges, the house has gradually extended its vineyard in the Côte de Beaune and the Côte Chalonnaise. The Faiveley estate now owns 12 Grands Crus and 25 Premiers Crus in Burgundy and oversees an exceptional viticultural heritage.

Among the most prestigious climates of Pommard, we find the climate of the "Rugiens", which is divided into two distinct parts. In 2007, Domaine Faiveley acquired a plot located in the Rugiens Hauts, which represents the most sought-after part of this renowned climate.

Vinification and aging

The manually harvested grapes undergo a short pre-fermentation maceration before vinification in conical wooden vats. Maceration for more than 3 weeks followed by a gentle and slow pressing to obtain juices of great purity. The wines are aged for 14 months in French oak barrels (including a third of new barrels) in the historic cellars of the estate: vaulted cellars dating from the 19th century.

The grape variety

Pinot noir (100%).