Domaine Albert Morot began life in 1820 as a negociant, but in 1890 seven hectares of vineyards were bought, including the associated buildings. Today there are eight hectares, across seven premier crus and a white Aigrot.
The wines are aged in oak, 30% new barrels for up to 16 months. Carbon dioxide is used as a natural protection against oxidation, prior to racking, avoiding addition of sulfites. They are then bottled unfiltered and unfined to make a truly organic wine.
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