Domaine Masse is a 15 hectares large domaine in Givry, Côte Chalonnaise, Burgundy. Fabrice Masse farms the vineyards following sustainable principles. The domaine hasn’t been certified yet.

Fabrice Masse’s wines are elegant with silky, fruity, and gourmet tannins.

The top wine of the domaine is Givry Clos de La Brûlée. The Givry Clos de La Brûlée 2012 scored 88 by the Wine Advocate.

Robert Parker’s tasting notes on the Givry Clos de La Brûlée 2012: “The 2012 Givry Clos de la Brulee has a finely tuned, stony bouquet that is tight at first but opens nicely to reveal waxy scents. The palate is balanced with a vibrant, citrus-driven entry, while the finish is focused and long. This is a lovely little white Givry to seek out. Drink now-2017.”

Fabrice Masse controls all the winemaking at Domaine Masse. He has been the winemaker in charge since 2000.

Fabrice Masse is the son of Raymond Masse and nephew of Roland Masse, who worked for many years as a manager and oenologist of the Hospices de Beaune.

Many of the domaine parcels were promoted to premier cru in 2010. Fabrice modernized the vat room and acquired a modern sorting table.

The vineyards of Domaine Masse are farmed according to non-certified sustainable principles.

Many wines are made from bought-in grapes - especially from Montagny.

Pruning is short and disbudding strict to control yields naturally. The soils are worked by scratching and surface ploughing several times a year.

The harvesting is done with great care. The fruits are entirely de-stemmed, meticulously sorted on the sorting table and immediately cooled.

The red wine starts with cold pre-fermentation maceration that lasts 5 to 6 days. The alcoholic fermentation takes a fortnight, with two daily pumping overs, without punching down to avoid extracting excessive tannins. The must is then gently pressed using a pneumatic press. The ageing lasts from 10 to 14 months in barrels, with a maximum of 30 percent of new wood.

The fruit for the white wines is directly pressed, and cold settled at a temperature of around 12℃. Fermentation takes place in barrels, and ageing lasts between 10 and 12 months.