The grapes to produce the Meursault “Sous La Velle” David Moret were gently pressed to preserve the delicate aromatics and flavours. Fermentation took place in French oak barrels with malolactic fermentation allowed. The wine was then aged for 12 months in French oak, 25% of which was new. Once bottled, the wine rested for a further six months in the cellar before release. “Sous La Velle” is a ‘lieu-dit’, or single vineyard, located next to the town of Meursault itself at an altitude of roughly 200 metres above sea level. Soils are composed of clay and gravel and the vines are 40 years old on average. The grapes were all hand picked into small boxes, which ensured that the berries remained intact until arrival at the winery. David Moret is a micro-négociant making only white wines in his small cellar in Beaune. He studied oenology, but then went on to sell winemaking supplies before finally deciding to make wines himself. With no family-owned vines, he bought grapes to vinify, purchasing his first barrels in the late 1990s and starting the Moret-Nominé label in 2000. Since then, he has continued to buy small parcels of grapes from top growers, to vinify in his cellars. Fermented using indigenous yeasts, the wines are bottled without fining or filtration after the natural settling that occurs during their period in oak. David uses 20% new oak for his Villages wines and up to 40% new oak for his Premiers and Grands Crus.