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The domain
Since 1692, the FÉLIX family has been cultivating vines in Saint-Bris. Hervé Félix took up the torch in 1987 with Marie-Claire. The Domaine, located in Saint Bris Le Vineux, now covers 29 hectares spread over 53 plots and islets, the oldest of which was planted in 1931 in the Irancy appellation.
The Kimmeridgian clay-limestone subsoil, dating from the Upper Jurassic period (-155 millons of years) and the perfect exposure of the vines give Sauvignon, Aligoté, Chardonnay, Pinot Noir and Caesar their full identity in the Saint-Bris, Bourgogne Aligoté, Bourgogne Côtes d'Auxerre, Chablis and Irancy appellations. Hervé Felix, Marie-Claire, and since 2016 their son Olivier have been cherishing and respecting their land to obtain the most beautiful grapes. Since 1996, the vines have been cultivated using the method known as "lutte raisonnée" which aims to adapt the actions to the exposure, the subsoil and the climatology.
The passion and know-how of the Felix family are each year recognized by national and international competitions (Mâcon, Vignerons Indépendants, Concours Agricole de Paris, Burgondia, Feminalise, Concours des Vins du Grand Auxerrois, Concours Mondial du Sauvignon, Tastevinage, IWC, Decanter,...) as well as the Hachette guide, La Revue du vin de France, Bourgogne Aujourd'hui, Bettane et Desseauve, En Bourgogne, Le Petit Futé ...
Terroir and breeding
Grape Variety: Pinot Noir and Gamay Geology: Clay and limestone, Kimmeridgian and Portlandian Date of plantation: 1965 and 1980 Surface: 52 ares: Elaboration by vatting, maceration and manual punching down. Classic vinification in thermo-regulated vats. Average production: 3,000 bottles per year Aging: From 5 to 8 years or more, depending on the vintage.
Tasting notes
Purple and fuchsia reflections, brilliant, luminous and limpid robe. On the nose, a sustained fruity aromatic constitution. On the palate, it is light, light, fresh and fruity. It is the ideal companion for snacks, country buffets and barbecues. It goes well with soft cheeses with a washed rind, and Camembert... Serving temperature 13 to 15° To be kept between 10 and 13°.
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