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The fruit is pressed whole-cluster, undergoing alcoholic and malolactic fermentation in well-used barrels of varying sizes, where the wine spends 18 months on the fine lees and is bottled without fining or filtration, and with just 20-mg/L of sulfur added after malolactic finishes.
André-Jean Morin only started making his own wines in 2010. However, his family have been growing grapes in Arbois for 8 generations, since 1704! Previously, he had sold his grapes to a cooperative, in the same way that his father and grandfather had, but in 2009 he decided it was time to start making wine himself. He sold a few hectares to make enough money to build a winery, and has been progressing ever since. In 2016, his wonderful wife Héléana left her nursing job to join him and work full time at the domaine as well. These are some of the nicest people that I have the privilege to work with, and I think it shows in the wines too!
Today, they cultivate 9ha hectares in Arbois. The oldest vines are Chardonnay, and were planted in 1939 - in one of the best sites in the Jura, a lieu-dit known as Les Corvées.
The soil types vary between sites, and are extremely fascinating. Apart from the clay, limestone and marl, you can find many different fossils in each of the vineyards. They come in all shapes and sizes, and some are huge, especially some of the Ammonite fossils, which are used as the symbol of the domaine on their labels.
