Age of vines 25 years Grape variety Pinot Noir AgeingFrench oak barrels. Origin of wood: Allier and Vosges 25%ofnewoak. Wine remained 15 months in barrels. Viticulture Pruning style: Cordon de Royat and Guyot simple Manual harvest Green work (de-budding, leaf-thinning,...) Triple sorting: in the vineyard (twice) and in the winery on sorting table Winemaking Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. Tasting notes This Chassagne is a food wine, structured, with silky tannins with a good ageing potential. Wine pairings Red meats, game, cheeses Operating temperature between 16°C and 17°C Aging potential 7 to 9 years
In the western part of the Chassagne-Montrachet vineyard is the climate of Morgeot. For a long time, it was assumed that there was a monastery or chapel on the plot, which turned out to be a dependency of the neighbouring Morgeot Abbey founded by the Citersians around 1150, at the same time as the vineyard. The vineyard thus created was the property of the monks of the Abbey of Maizières, who cleared the land and built the buildings necessary for the exploitation. In the 15th century, the village of Chassagne and a large part of the abbey were destroyed by King Louis XI in reprisal for the villagers' allegiance to Mary of Burgundy. The vines were preserved, as well as the chapel and the bread oven. With a south-western exposure, a very varied clay-limestone soil with marls rich in iron oxide and a limestone subsoil similar to that of the Côte de Nuits. This exceptional terroir produces white and red wines of very high quality, combining power, length and structure.