Albert Morot

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        3 Items
        • Albert Morot Beaune Teurons Premier Cru 2020  Front Label
          Albert Morot Beaune Teurons Premier Cru 2020
          Pinot Noir from Beaune, Cote de Beaune, Cote d'Or, Burgundy, France
          • WE94
          • JM92
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        • Albert Morot Beaune Bressandes Premier Cru 2020  Front Label
          Albert Morot Beaune Bressandes Premier Cru 2020
          Pinot Noir from Beaune, Cote de Beaune, Cote d'Or, Burgundy, France
          • BH93
          • JM92
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        • Albert Morot Savigny-les-Beaune La Bataillere Aux Vergelesses Premier Cru  2020  Front Label
          Albert Morot Savigny-les-Beaune La Bataillere Aux Vergelesses Premier Cru 2020
          Pinot Noir from Savigny-les-Beaune, Cote de Beaune, Cote d'Or, Burgundy, France
          • BH92
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        Domaine Albert Morot produces 10 appellations, farmed organically on 8...

        Domaine Albert Morot produces 10 appellations, farmed organically on 8 hectares (20 acres), which presents Beaune and its terroirs through a common denominator: Full-bodied wines with agreeably fruity aromas; pure, racy wines that express each terroir‘s distinctive qualities. The domaine also boasts one of the best plots in Savigny-lès-Beaune and a small Pommard production. Two traditional Burgundy grapes are used, Pinot Noir for red wines and Chardonnay for white wines. The vine stocks are planted at one-meter intervals, a planting density of 10,000 vines per hectare (4,000 vines per acre). After the last leaves have fallen, the vines are pruned using the traditional Burgundy pruning method, “guyot”. The soil is mounded at the beginning of winter and then removed in spring. It is then worked regularly to prevent weeds taking root. Because the domaine is certified Organic, no weed killers are used. Starting in August, the grass is allowed to compete with the vines, boosting concentration in the grapes. Only two products are used to prevent disease: copper and Sulphur. These products are not absorbed by the plant; they remain on the surface to form a protective barrier against mildew and powdery mildew. Green harvesting and regular thinning of leaves are carried out in July to favor ripening and concentration in the grapes, and to reduce the risk of disease as much as possible.

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