The farming is certified-organic and the fruit is hand-harvested into small boxes to preserve bunch integrity. Grapes undergo 30–50% whole-cluster destemming and are fermented spontaneously with indigenous yeasts in traditional upright wooden vats. The must is gently punched down twice daily and sees no added sulfur until just prior to bottling. After malolactic conversion, the wine is aged 10 months on its fine lees in a combination of neutral and one-year-old Burgundian barriques, with no bâtonnage or racking. Bottling takes place unfined and unfiltered the spring following harvest, highlighting pure fruit, fine tannins and a lingering, elegant finish.
Notes on the producer
Caroline Morey hails from a multigenerational vigneron family in Santenay and has managed her own organic parcels since 2016. Working small lieux-dits across the Côte de Beaune, she focuses on low yields and soil health to express each vineyard’s character. In 2018 she reconfigured the cellar to enable gravity-fed operations, minimizing pump stress on delicate Pinot Noir berries. Whole-cluster fermentation and native yeasts are hallmarks of her minimal-intervention style, and she avoids SO₂ until a light dose at bottling. Aged in exclusively older oak to let terroir shine, her wines are celebrated for their precision, finesse and honest reflection of Santenay’s limestone soils.