Thomas Moreys forefather; Claude Morey, settled in Burgundy back in 1643 and Thomas consequently belongs to the tenth generation of winemakers in the region. Having worked with wine making with his relatives for his entire life, he finally decided to take the step of starting his own wine estate back in 2006. On the 8 hectares of this small family producer, high quality Burgundy wines are now produced with 100% organic philosophy, although this is not apparent from the label.
Vinification & Terroir
The wine is fermented on oak (only old). The maturation of the wine then takes place over 13 months, using 30% new oak barrels and 70% old.
Terroir: Chalk-rich with gravel.
The vines have an average age of 25 years.
The wine has clear aromas of ripe yellow fruit such as yellow apples, apricot and pineapple in an elegant style with fresh acidity and buttery tones. The aftertaste is very long and delicious.
ARTICLE CODE SYSTEMBOLAGET
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