Morey Blanc winery
The Morey family is originally from Chassagne-Montrachet, settling in Meursault when Alexis Morey had to flee clandestinely in 1793 during the French Revolution. Pierre took over the winery in 1971 with 10 hectares of vines at B tard-Montrachet Grand Cru, Montrachet Grand Cru, Meursault 1er Cru Perri res, Month lie 1er Cru, Pommard 1er Cru Grands Epenots and Volnay 1er Cru Santenots. The rest, spread over different lieux-dits located mostly in Meursault, but also in Month lie, with which they make a regional village and Bourgogne wine. Pierre Morey's plots have been under organic viticulture since 1993 and biodynamic since 1998. The harvest is carried out by hand, the bunches are transported to the winery quickly, and utilizing a pneumatic press, a must is obtained that is left to rest in a stainless-steel tank for between 12 and 24 hours. When the fermentation ends, the b tonnage work begins. The aging lasts between 16 and 20 months in the chardonnays, while the aligot are kept in partially new oak barrels for between 12 and 16 months. In the case of red wines, the bunches are destemmed and a carbonic maceration is carried out until the alcoholic fermentation begins spontaneously. Frequent punching is carried out at a controlled temperature to promote its aromatic development. Once the fermentation is finished, the wines are transferred to an underground cellar for malolactic fermentation in barrels throughout the winter, where they remain between 15 and 20 months - depending on the vintage - before being bottled by gravity.