Technical sheet

The appellation

Though Vougeot is best known for the highly reputed Clos de Vougeot, covering almost 51 hectares, the Premier Cru and Village appellations in the remaining 16.5 hectares should not be forgotten. Connoisseurs yearn for this wine, sitting at the night hand of its lord, and sharing most of the qualities of the Grand Cru.

For the first 680 years of this vineyard’s history, it was tended by the monks of Cîteaux, who planted the Clos de Vougeot and the majority of the neighbouring plots at the start of the 12th century. The Clos du Prieuré, like the others, was sold off at the end of the 18th century under the French Revolution.
The Clos du Prieuré (priory enclosure) belonged to the Benedictine Priory of the Abbey of Saint-Germain-des-Prés in Paris, who owned land in the neighbouring parish of Gilly from the 11th century. As the Abbey of Cîteaux grew, conflicts with Saint-Germain-des-Prés were inevitable. In 1499 Jean de Cirey, Abbot of Cîteaux, after selling off part of the Abbey’s crockery, finally succeeded in paying off the debt to the Parisian Abbey, which was forced to accept some land near Melun in exchange for abandoning its rights at Gilly and Vougeot.

The vine

Prieuré red
: 1.0019 ha
Geographical situation: enclosure with high walls, ripening early, alongside a stream (La Vouge).
Exposure: East
Plantings: between 1901 and 1983

Grape variety: 100% Pinot Noir

Soil and subsoil: very calcareous, lots of rounded pebbles. Probable pure silt subsoil.

Planting density: 10 000 vines/ha

Rootstock: 80 % of massal selection and 20 % of clones.

Organic agriculture: since 1997.
Official approval Ecocert® in 1999.
Biodynamic agriculture since the 2001 campaign.

Pruning: Guyot

Vineyard news: Ullage planted out. Earthing-up of the vines in winter. Spraying of nettle and rhubarb, horsetail, yarrow, tansy, comfrey tea during each treatment. Biodynamic preparations 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 17th and 18th, 2019 (fruit days).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Yield: 25.3 hl/ha

36% of whole bunches, not crushed.
No yeast addition. Gravity vated.
Pre-fermentation, cold (12-15° C) during 5 days.
Vatting-time: 17 days.
Cap-punched once a day until mid-fermentation and a light pumping-over until the end of vatting time.

Length: 16 months in oak barrels.
New barrels: 28%
Origin of wood: Cîteaux, Tronçais
Racking before summer. Light and soft filtration. No fining.

December 8th, 2020  (fruit day)
Limited to 2022 bottles.

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.)