Jean-Marc Morey began bottling wine under his own name in 1981 after his father Albert retired and divided up his domain between Jean-Marc and his brother Bernard. Jean-Marc Morey is quite traditional in his winemaking style. He ferments using wild yeast, ages both the reds and the whites on the lees for extra complexity, and bottles the year after harvest to ensure that oak never overwhelms the fruit or the terroir. For the whites, Jean-Marc uses a gentle pneumatic press and both primary and secondary fermentation occur in barrel. For the reds, Jean-Marc de-stems, puts the juice into cement tanks for fermentation and maceration, and then ages the wine in barrel.