ABOUT THE PRODUCER: "This illustrious company has been based in Nuits-St-Georges since Pierre Faiveley founded the house in 1825. His son Joseph gave his name to the family business, to be followed by the first Francois, then Georges and Guy, who developed the business in the Côte Chalonnaise. Since 2007 Jerome Flous has been the technical director in charge of the production. The grapes are entirely destemmed and fermented in new wooden vats for the finer wines, conical stainless-steel tanks for the lesser cuvees. There is less emphasis on extraction than in Francois Faiveley's time, though the juice will still be punched down during fermentation. The most obvious change, though, is in the barrel cellar: here, the previous supplier has been replaced by Francois Freres, Taransaud and three other coopers. Both premier and grand cru wines may get two-thirds new wood. Old-style Faiveley wines could be massively tannic at the expense of the fruit, from 2007 the wines are much fresher and fruitier, yet still with real intensity." Jasper Morris MW, Inside Burgundy