Beaune 1er Cru Les Bressandes

They go well with roast meat, some fish (roast monkfish with bacon, etc), and some cheeses (eg Cîteaux, Saint Nectaire, Reblochon).

Pruned using the "Guyot" method. Soil worked by mounding and unmounding, then ploughed. Biological protection. Disbudding. Green harvesting and thinning of leaves.

14 months in French oak barrels, 30% of which are new. Slow malolactic fermentation. No racking.

Traditional method, completely de-stemmed in open vats. No yeasting – natural yeasts. Pigeage or remontage once a day.

Domaine Albert Morot produces 10 appellations farmed organically on 8 hectares (20 acres) which presents Beaune and its terroirs through a common denominator: Full-bodied wines with agreeably fruity aromas; pure racy wines that express each terroir‘s distinctive qualities. The domaine also boasts one of the best plots in Savigny-lès-Beaune and a small Pommard production.