Albert Morot Beaune Premier Cru Grave [2017] 750ml Red

Owns seven first-class fields in Beaune
The makers who are essential to understanding Beaune

Albert Morot was founded in 1820 as a négociant, but in 1890 he purchased a 7 hectare vineyard. Since then, I have worn two pairs of sandals, Negociant and Domaine. The business was run by brother and sister Guy Morot, grandson of Albert Morot, and Françoise Chopin, but in the mid-1980s, Guy fell ill and Francoise decided to close down the négociant business. Concentrated on domaine management. As she reached the time of her retirement and had no direct children, she entrusted the domaine to her nephew Geoffroy Chopin de Genvry, who was born in Paris and studied agriculture in Montpellier. Ta.

Currently, the size of the domaine is 8ha. All vineyards are from Beaune's 1st grade vineyards, except for Savigny-les-Beaune 1st grade Vergeles and Monopole's Clos de la Bataière. There are seven Climat varieties, including Toulon, Greve, Toussaint, Bressand, Saint Vigne, Marcone, and Aigro, which was added in 2001. In 2008, he started metaillage for Murana Pommard. All of Egro's colors are red, except for a quarter of the color, which is white. The domaine has been using biologic cultivation since 2009. The only field in Marcone was where biologic cultivation was difficult due to tractor access, but with the introduction of a small tractor in 2011, biologic cultivation is now possible in this field as well.

Red wine is produced by complete destemming. After 4 to 5 days of low-temperature maceration, alcoholic fermentation takes place. Previously, wooden barrels were used, but in 2005 they changed to stainless steel tanks. During the cuvaison, which lasts a total of 20 days, the first half of the fermentation is carried out by Pigeage, and the second half is extracted by Remontage. After that, the wine is aged in barrels for 18 months, but the ratio of new barrels used to reach 50%, but in recent years the ratio has gradually decreased to one-third since 2009. There is no racking until bottling. This is to prevent oxidation due to carbon dioxide gas in the wine and avoid adding sulfites.

Moro wines used to have a strong impression of being stubborn, requiring years to reach their ripeness, but in the Geoffroy era, they have acquired a level of sophistication, and the wines of recent years have been especially polished. With a large selection of Beaune's first grade vineyards, this is the perfect domaine to learn about the characteristics of this appellation.

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