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2017 FAIVELEY Volnay 1er Cru Santenots

FAIVELEY Volnay 1er Cru Santenots 2017

  • Portfolio
  • Portfolio
  • Trialto
  • Product code
  • Product code
  • 819409
  • Format
  • Format
  • 6x750ml
  • Listing type
  • Listing type
  • Open
  • Status
  • Status
  • Available
  • Country
  • Country
  • France
  • Regulated designation
  • Regulated designation
  • Appellation origine controlée (AOC)
  • Region
  • Region
  • Burgundy
  • Subregion
  • Subregion
  • Côte de Beaune
  • Varietal(s)
  • Varietal(s)
  • Pinot Noir 100 %
  • Color
  • Color
  • Red
  • Sugar
  • Sugar
  • Dry
  • Closure type
  • Closure type
  • Cork
  • About this winery

    Founded in 1825, Domaine Faiveley is one of Burgundy's greatest domaines. Originally the company was a classic negotiant business, based in Nuits St. Georges and engaged in the buying and selling of wine but not the production of it. After seven generations of steadily acquiring properties throughout the Cotes de Nuits, the Cotes de Beaune, Cotes Chalonnaise and now Chablis, the Faiveley family have established themselves as the most important vineyard owners in Burgundy, with 120 hectares of...

    See the FAIVELEY detail page for more information on this brand

  • Tasting notes

    A beautiful intense red. Distinguished aromas of red fruits and a few woody notes on the nose. The wine reveals itself on the palate with spicy and fruity notes, and delicate smoky and toasty flavors. This is a well-structured wine, which has fine volume accompanied by a certain roundness.

  • Viticultural notes

    Arguably the most famous of the 1er Crus of Volnay; the 55 acre vineyard of Santenots is split into multiple sections directly on the border with Meursault. Domaine Faiveley produces this selection from a 1.25 acre parcel in the heart of the vineyard known as Santenots-du-Mileu. Soils here are made up of limestone gravel and dark brown silt and exposure is due east.

  • Winemaking notes

    Grapes are hand harvested and sorted upon arrival at the domaine. Following a 18-20 day maceration the must undergoes primary fermentation in a combination of stainless steel and wooden vats. The young wines are aged in 30% lightly toasted new oak barrels for 14 to 16 months.