2024 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Classification Bâtard-Montrachet Grand Cru AOP
Region Batard-Montrachet
Soil Stony ochre soils with a high clay content
Orientation East
Vine Age Vines planted in 1985 and 1997
Fermentation Vessels French oak barrels
Pressing Method Pneumatic Press
Oak Types French oak
Production Details The 0.35 ha plot is farmed organically. Must was pneumatically pressed and settled; vinification lasted 4 weeks in French oak barrels, 50–60% new, under consistent natural temperature and humidity. The wine was aged for 18 months in French oak barrels, 50–60% new, with regular stirring. The sheet states that organic certification begins with the 2025 vintage.
Tasting Notes Tart fruits, roasted hazelnut, smooth and distinctive palate, balanced, smooth finish
Sources: images.salsify.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Classification Bâtard-Montrachet Grand Cru AOP
Region Batard-Montrachet
Soil Stony ochre soils with a high clay content
Orientation East
Vine Age Vines planted in 1985 and 1997
Fermentation Vessels French oak barrels
Pressing Method Pneumatic Press
Oak Types French oak
Production Details The 0.35 ha plot was organically farmed. Must was pneumatically pressed and settled; vinification lasted 4 weeks in French oak barrels, 50–60% new, under consistent natural temperature and humidity. The wine was aged for 18 months in French oak barrels, 50–60% new, with regular stirring. The sheet describes 2023 as the estate's second fully organic season and says certification begins with the 2025 vintage.
Tasting Notes Tart fruits, roasted hazelnut, smooth and distinctive palate, balanced, smooth finish
Sources: images.salsify.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Classification Bâtard-Montrachet Grand Cru AOC
Region Batard-Montrachet
Soil Stony ochre soils with a high clay content
Orientation East
Vine Age Vines planted in 1985 and 1997
Fermentation Vessels French oak barrels
Pressing Method Pneumatic Press
Oak Types French oak
Production Details The 0.35 ha plot was organically farmed. Must was pneumatically pressed and settled; vinification lasted 4 weeks in French oak barrels, 50–60% new, under consistent natural temperature and humidity. The wine was aged for 18 months in French oak barrels, 50–60% new, with regular stirring. The sheet says organic certification begins with the 2025 vintage.
Tasting Notes Tart fruits, roasted hazelnut, smooth and distinctive palate, balanced, smooth finish
Sources: images.salsify.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties Chardonnay
Classification Bâtard-Montrachet Grand Cru
Region Batard-Montrachet
Soil Stony ochre soils with a high clay content
Orientation East
Vine Age Vines planted in 1985 and 1997
Fermentation Vessels French oak barrels
Oak Types French oak
Production Details The vineyard area is 0.35 ha and was undergoing organic conversion. Fermentation lasted 4 weeks in French oak barrels, 50–60% new. The wine was aged for 18 months in French oak barrels, 50–60% new, with regular stirring, followed by light natural fining and light filtration using a lenticular-module process.
Tasting Notes Tart fruits, roasted hazelnut, smooth and distinctive palate, balanced, smooth finish
Sources: images.salsify.com ↗ · Compare this vintage
Producer Information
Website
Address
8 rue du Tribourg, 21700 Nuits-Saint-Georges, France
Phone
+33 (0)3 80 61 04 55
Owner
Erwan Faiveley and Eve Faiveley
Cellarmaster
Jérôme Flous