David Moret is a micro-n̩gociant making only white wines in his small cellar in Beaune. He studied oenology, but then went on to sell winemaking supplies before he finally decided to make wines himself.
His family did not own any vines, so he bought grapes to vinify, purchasing his first barrels in the late 1990s and starting the Moret-Nomin̩ label in 2000. Since then, he has continued to buy small parcels of grapes from top growers, to press and ferment in his cellars. The wines are fermented using indigenous yeasts and are bottled without fining or filtration, as a result of the natural settling that occurs during their period in oak.