Merchant and vineyard owner with 117 hectares, one of the largest in Burgundy, Faiveley, a family business, directed by François Faiveley is a rarity.
When we taste at some Burgundian wine merchants we get the inescapable feeling that for them, good management consists in buying poor wine from growers as cheaply as possible and spending a fortune proclaiming "We're the best" !.
At Faiveley, it's rather the other way round. "We don't buy wine, but grapes, and our domaine supplies most of our best wine", says the oenologist Régis Surrel. "My work starts by limiting the yield".
At Faiveley, it's rather the other way round. "We don't buy wine, but grapes, and our domaine supplies most of our best wine", says the oenologist Régis Surrel. "My work starts by limiting the yield"
And to do this, they don't play at it:- they thin out the bunches in July, "almost every year", and at the end of August; they hand pick off the immature bunches on young shoots; they always sort the harvest - done by hand, of course. "we have 20 people in our Mercurey winery, and as many on the Cote d'Or, stationed along a 30ft conveyor belt." Another principle here, one label, one wine. "In our Clos de Maréchale at Prémeaux, we vinify 200 barrels, which gives us 60,000 bottles of one and the same wine whether you drink it in Tokyo or Dijon.
They decided in 1985 never again to filter their best wines. "The grands crus and some of the first growths are hand bottled after fining."
Grand cru of world-wide fame, and the only Burgundy Clos never to have been divided since it was first planted in 1142, the prestigious Clos de Tart is the flagship of Mommessin burgundies and an illustration of the excellence of the Pinot Noir. Under the impetus of Didier Mommessin, the Mommessin estate maintains the family tradition in cultivating Burgundian Art, and does so with the kind of passion which gives birth to great works of art.

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