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The vines, which are 40-50 years old, are located on a band of very mineral soil. The grapes are hand harvested before pressing. Fermentation occurs in French oak barrels where it will rest until the following August. Malolactic fermentation takes place, after regular battonages and topping up. The wine is then blended, lightly filtered and bottled.
Gilles and Joëlle Morat founded Domaine Gilles Morat in Vergisson in 1997. Gilles' father and grandfather had been growing vines on the land but had sold the grapes on to local merchants previously. By combining his father's vineyards with other nearby plots, Gilles created the small domaine which adds to about 5 hectares in both Pouilly-Fuissé and Saint-Véran. It is certified organic. The wines are created with exceptional craftsmanship and quality, creating rich and elegant results.
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