List of products by manufacturer Domaine Sylvain MOREY

Domaine Sylvain MOREY - VignArtea

BURGUNDY    3,96 ha    Sustainable Farming    WINEMAKER : Sylvain MOREY


ESTATE HISTORY


Sylvain MOREY is the son of Jean-Marc MOREY, winegrower in Chassagne-Montrachet. He left Burgundy in 1996 to settle in the Luberon with his wife, where he created the Bastide du Claux estate in 2002.
In 2014, he inherited part of his father's vineyards and produced his first vintages in the Chassagne-Montrachet village and 1er Cru, Saint-Aubin 1er Cru and Santenay 1er Cru designations.



TERROIR


The 3.96 ha of vines are spread over the villages of Chassagne-Montrachet, Saint-Aubin and Santenay. The soil is mainly composed of rocks dating from the Jurassic period which, thanks to a clever play of faults, are exposed in Saint-Aubin and Santenay, while the more recent Pliocene fluvio-lacustrine formations hide them in the village of Chassagne-Montrachet.

On the Saint-Aubin 1er Cru Les Charmois parcel of the estate, the various layers of massive marly limestone of the Bathonian era are outcropping.


In Santenay, various geological accidents have caused the creation of numerous faults, making this terroir one of the most complex on the Côte. In the area known as Le Grand Clos Rousseau, a fault perpendicular to the main boundary fault brings the Lower and Middle Jurassic to the surface, offering the vines an alternation of marls and limestone from the Upper Bajocian, giving rise to powerful, vigorous and very elegant red wines.



WINEGROWING & WINEMAKING


The grapes are always picked by hand. In the cellar, the grapes for the white wines are immediately pressed in whole bunches and then filled into 350-litre barrels, while the red grapes are partially or totally destemmed and then vatted without crushing for an average of 20 days maceration period. After the maceration phase, the red wine musts are pressed, and the press juice and free-run juice are blended in 350 and 228 litre barrels for the ageing phase.

No yeasting or inoculation is carried out during the vinification, the fermentations are carried out with indigenous yeasts and bacteria.
After a long ageing period, which duration varies according to the cuvées, the musts are lightly fined with casein if this operation proves necessary, then bottled without filtration.


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