Bourgogne Blanc

Pasta, Rich fish (salmon, tuna etc), Shellfish, Mild and soft cheese, Cured Meat

On fine lees until the end of malolactic fermentation, racking at 10 months, bottling after fining and light filtration

Start of fermentation in temperature-controlled vats then put into one-year-old barrels

Domaine Marc Morey was founded just after the first world war by Fernand Morey. The first vineyard holdings comprised just a couple of hectares in Chassagne-Montrachet. Marc Morey took over in 1944 following his father's death when he quickly expanded the property. He started to bottle directly at the Domaine and Marc Morey et Fils rapidly became a well respected name in the village. Marc's daughter Marie-Josephine and her husband Bernard joined the family business in 1977. Today Marc's grand-daughter Sabine Mollard is in charge of the estate and has been the winemaker since 2003.