Technical sheet

The appellation

The vineyard was first established on this site around 1150, at the hands of monks who founded the Morgeot Priory and subsequently the Cistercian Abbey of Morgeot, including the chapel walls that still stand today.

This 4.5-hectare vineyard has stood the test of time in this deep terroir where marl and clay prevail over limestone, and expresses itself in two colours: radiant gold and shimmering ruby. This great wine touches the soul as well as the body, and the percentage of old vines contributes to its racy opulence.

The very name Chassagne encapsulates several meanings: small cassine (derived from the Latin 'capsea') or little house, or the house of a Cassius, or even an area planted with oak trees. Montrachet stems from Mont Rachaz, the rocky mountain where nothing much grows!

In 1879, the commune of Chassagne-le-Haut changed its name to Chassagne-Montrachet. The appellation officially came to life in 1937. This appellation harbours 57 Premier Crus, including the most flamboyant, the Premier Cru Morgeot Clos de la Chapelle. The Chassagne-Montrachet vineyards produced only red wines before the phylloxera outbreak in 1871. Today, they are predominantly white, the beating heart of the golden triangle of Burgundy’s finest whites.

Surprisingly, Clos de la Chapelle stretches across flat ground. An extensive vineyard developed through decades of vine cultivation, surrounded by a hand-built dry-stone wall in the typical Burgundian style, protected as it was in the past by an upright stone cover. Two imposing gates grace the main entrances, engraved with a cross which evokes the title of the site.

The vine

Total surface : 3.5847 ha
Plantings: since 1934 to 1989.

Grape variety: 100 % Chardonnay
Soil and subsoil: deep soil with predominant marl and clay
Planting density: 10 000 vines/ha
Organic agriculture: In organic conversion by Ecocert since 2021. Bio-dynamic agriculture sint the 2021 campaign
Training: Guyot
Vineyard news: Biodynamic preparation of 500 and 501 at the end of the winter and of 501 in spring before the flower. Suckers removed in spring.

The wine

Harvest date: September 28th and 29th 2021 (root and flower days).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Yield: 33 hl/ha

Pressurage of full grapes for 2h30.
Settling: 12 hours.
Start fermentation in stainless steel thank and finish in oak barrels. Pneumatic press.

Length: 16 months in oak barrels and between 2 months in stainless steel thank.
Percentage of new barrels: 20% Toasting: medium heat.
Source of wood: Allier and Cîteaux.
Stirring of the lees: twice a month during the fruit days and rising moon until December.
No racked.

April 18th and 19th 2023 (leaf days) for bottles.
April 11th 2023 (fruit day) for magnums and Jéros.
Limited to 12418 bottles 1200 magnums 60 jeroboams

Family Domaine at the heart of Burgundy

Contact us

7bis, rue de l’Eglise
21700 Premeaux Prissey

+33(0)3 80 62 48 25
+33(0)3 80 61 25 44

Taste & buy our wines
private customers

Are you passing through Burgundy?
Find our wines at La Maison Vougeot :
1, rue du vieux château
21640 - Vougeot
Burgundy - France
+33 3 80 61 06 10
+33 6 83 79 44 49

(Visits exclusively for the trade by appointment.)