| History |
The "Clos de l'Écu" appellation dates back to the Middle Ages. This clos enabled owners at the time to pay the sums they owed to the Dukes of Bourgogne. It is a monopole parcel and was purchased in 2003 by François Faiveley, the 6th generation of the family. |
| Origin |
Nuits-Saint-Georges (France) |
| Harvest |
Harvests started on August 29th, the grape clusters were dense and compact thanks to excellent flowering in late May. |
| Vinification |
The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. |
| Ageing |
14 months in French oak barrels (a third of which are new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our hygrometry-controlled cellars at consistent, natural temperatures. |
| Pairing |
Duck breast, fillet of beef, slow roast lamb, veal shank with caramelised carrots. |