The domaine’s Chardonnay vines average 20 years of age and are severely pruned in the Guyot Simple method to prevent excess production. Moreau has two superb parcels of Chardonnay vines with different soils. One has pure, white limestone soil; so pure is the limestone that it is almost clear at the top of its steep slope. This site imparts a distinct minerality. The other parcel has a stony, red clay soil; its south-east exposure and slight slope ensures optimal ripening and gives the wine its structure and body. It is the combination of both origins that makes the Moreau Chardonnay Bourgogne Blanc at once rich, concentrated, fresh and complex. Moreau ferments in 400 litre oak casks; 20% new, and the balance between 1 to 4 years old. The lees are stirred about once per week over the first 6 weeks only, in order to enrich the young wine while maintaining freshness. The fermentation period usually last for 2 weeks using the grape’s native yeasts, and is followed by 6 months of maturation in barrel. Malolactic fermentation takes place in barrel, after which the wine is racked for the first time. The young wine is then transferred to stainless steel tanks in March to harmonize the cuvée and complete its development on the fine lees.