Un mazis-chambertin issu de vignes sexagénaires et qui séduit ainsi par sa complexité et sa concentration. More info
Mazis-Chambertin is produced from old vines, the youngest of which are at least 20 years old. The house has its own method for making wine: fermentation at low temperature and maturing in barrels (50% new) during 12 to 16 months.
The Faiveley family has been running this domain since 1825. In 2005 Erwan Faiveley succeeded his father in the management of the property which is one of the largest ones in Burgundy: 10 hectares of Grands Crus and nearly 25 hectares of 1ers Crus, including several monopoly climates (Gevrey-Chambertin 1er Cru Clos des Issarts, Beaune 1er Cru Clos de l'Ecu or the Clos des Cortons Faiveley Grand Cru). The vineyard remains very fragmented with an average appellation size of 1 hectare. In general, the wines of the domain are dense and fruity.
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