Bourgogne Blanc

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

The Chardonnay grapes for this wine are sourced from vineyards located in Chassagne-Montrachet, approximately 15 km south of Beaune. The vines, aged between 25 and 30 years, are planted on calcareous clay soils, which impart a distinctive mineral character to the wine.

The wine is aged for ten months in one-year-old oak barrels. This ageing process imparts subtle toasted nuances without overpowering the wine's fruit character, contributing to its overall balance and complexity.

Fermentation is conducted in stainless steel tanks under strict temperature control to preserve the wine's freshness and aromatic complexity. Following fermentation, the wine is transferred to one-year-old oak barrels, where it undergoes malolactic fermentation and rests on its lees until completion. Prior to bottling, the wine is lightly filtered to maintain clarity and stability.

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.