Gil Morrot is one of the rising stars in Montpeyroux. His 4.5 hectare estate is tiny as is his cellar, which he established after working for fellow Langedoc producer Alain Chabanon, and his first vintage was in 2000.
Gil’s partner is Pascale Riviere of Jasse Castel but the wines could not be more different. At Jasse Castel, priority is given to natural fruit flavours with little or no barrel intervention. At Divem Gil makes much weightier wines which need barrel aging to give them polish and depth.
Harvesting is manual, and the destemmed grapes are fermented uncrushed in small tanks to take it slow in extracting colour, flavour and texture over a longer period. After time in oak his top cuvées are bottled without fining or filtration.