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. Domaine Marc Morey's cellars are located directly under the century-old family home right in the village of Chassagne-Montrachet. Vinification is flexible according to the vintage, with the wines resting on their lees for on average 10 months for the whites and 15 months for the reds in a maximum of 30% new oak barrels. Sabine prefers that the wines' portrayal of terroir to be as expressive as possible. Winemaking The must began fermentation in stainless steel tanks at controlled temperatures and mid-fermentation it was then transferred into oak casks, 20% of which were new oak. B�tonnage, or the stirring of the fine lees, took place until malolactic fermentation was complete, adding texture and complexity to the resulting wine. Having spent 10 months in barrel, the wine was then racked, fined and filtered, prior to being bottled.
Chassagne-Montrachet 1er Cru En Virondot "Magnums"
- Domaine Marc Morey