Perfect maturity is critical for all our wines. And the more natural the vinification, the more precise we must be. Harvesting is carried out by hand, and the grapes are placed in small aerated 20kg crates.
Since 2008, fermentation in whole bunches has come into its own, with either part or all of the crop undergoing this treatment, depending on the vintage. Fermentation takes place in wooden vats after cold pre-fermentation maceration, and the exclusive use of indigenous yeasts, punching down the cap of pips and skins, and regular pumping over are all combined with very careful handling to harmonize colors and aromas.
The marc is pressed through the delicate vertical press for naturally clearer juices that are transferred to the barrel by gravity.
All of the estate’s wines are aged in oak, with just 20% new wood each year.
All our wines are aged in oak from the Forest of Cîteaux, aged for three years on the estate. This helps us get closer to the monastic spirit of Vougeot wines and the original Cistercian harmony.
Our cool, damp cellars offer ideal conditions for ageing wines. After the second fermentation in the barrel, this process lasts between 12-18 months, with topping up and racking off when required.
Then the wines are brought up to the vat room very gently using an air-powered system. Bottling takes place using gravity, always with the utmost respect for the wine and under a waning moon in order to concentrate the aromas.
There is no macerating the skins for white wines. After systematic sorting of the Chardonnay grapes, they are pressed using gentle pneumatic cycles lasting three hours in order to best-protect the must. It is then left to settle for a natural clarification.
The wine is then put into barrels in the cellar using gravity for the two fermentations it undergoes. For just a few months, our cellarman carries out periodical stirring of the lees to nourish the wine or to emphasize its smoothness. This is ideally done under a waxing moon to favor aromatic expression.
The whites remain in the barrel for 12-18 months, with one or two rackings off. The number of new barrels varies according to the appellation but on average is similar to the red wines with about 20% new oak.
Once ageing is completed, different barrels of the same wines are assembled in vats to harmonize the cuvée before bottling, which usually starts with the Côte de Beaune Les Pierres Blanches and ends with Le Clos Blanc.
A few months later, the wines are cool and rested and ready for shipping.
We are obsessively attentive to detail, everywhere and at every stage. In the winery, the wooden vats are individually sized for each appellation, and these along with the long sorting table and vertical press are all designed to bring out the very best from the grapes. The wines are aged in barrels refined by a range of coopers with a medium toast. Meticulous care is taken at every step right through until bottling, which is carried out according to the lunar calendar.
The winery is ideally located in Premeaux-Prissey, halfway between the Côte de Nuits and the Côte de Beaune. Here, a delicate hand preserves the integrity of the grapes that reflect their terroir. Our role is simply to accompany the metamorphosis, to enhance it, and to always remain humble before the power of nature. .
Family Domaine at the heart of Burgundy
7bis, rue de l’Eglise
21700 Premeaux Prissey
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 appointement.)