Rich in its 10 appellations cultivated in organic farming on 8 hectares, the Albert Morot estate invites you to a journey to the heart of the terroirs of Beaune, with a common denominator:
Wines with an ample structure and fruit aromas that are very present; pure and racy wines bringing out the typicity of each of the terroirs.
The estate also has one of the best plots of Savigny-lès-Beaune as well as a small production of Pommard.
The Morot house has existed since the beginning 19Th Century. As early as 1820, Philibert Jacques Angélique Morot sold the wine of his vines, which he shipped by rolling (horse-drawn carriages). In 1860, he traded in his wines with his two sons: Simon (based in Rouen, an important commercial node at the time) and Albert who remained in Beaune.
Two grape varieties, traditional of Burgundy are used: Pinot Noir for red wines, Chardonnay for whites. Vines are planted every meter, with a planting density of 10,000 feet per hectare.
The vine is pruned after the fall of the last leaves, according to the traditional Burgundy pruning method, in guyot.
The soil is bumped in early winter and then started in spring. It is then ploughed regularly to avoid any weeds. As the estate is certified organic, no weed killer is used. From August, the grass is left in order to compete with the vine and promote concentration in the grapes.
In order to avoid diseases, only two products are used: copper and sulfur. These products do not enter the plant but remain on the surface to form a protective barrier against late blight and powdery mildew.
Green harvests and systematic leaf stripping are carried out in July to promote ripening, concentration in the bunches and reduce the risk of diseases as much as possible.
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