Domaine Thomas Morey
The Story
Arrived in Chassagne in 1643, Claude Morey, originally from Paris the Hospital (small village of Saône & Loire) exercises the trades of winemaker, cooper, barrel maker. Over the decades, generations succeed one another and acquire vines, moors, wasteland and arable land.
It was not until the 19th century that the profession of winegrower became the only activity.
Today Thomas Morey, representing the tenth generation, operates 13 hectares of vines spread over seven villages.
In the pure Burgundian tradition, as our grandparents did. Size Guyot Poussard, plowing in any season, application of copper and sulfur to the vineyard are all steps that bring us closer to organic farming without it being claimed.
Winemaking and ageing
From a very traditional vinification, Chardonnay are aged on very fine lees in classic barrels and 350-liter barrels with an extended stay in vats so as to be bottled after 16 to 18 months of aging. Pinots Noir, also vinified using the least interventionist and traditional logic possible, stays in 228-liter barrels, followed by prolonged aging in vats before bottling without fining or filtration after 15 months.