2024 Technical Specifications
Grape Varieties 100% Chardonnay
Classification Chassagne-Montrachet Premier Cru, Morgeot Clos de la Chapelle Monopole
Region Morgeot
Soil Deep soil with predominant marl and clay
Orientation East And Southeast
Vineyard Yield 18.7 hL/ha
Harvest Dates 24 Sep 2024 and 2024-09-26
Vine Age Plantings from 1934 to 1989
Fermentation Vessels Fermentation started in stainless-steel tank and finished in barrels
Pressing Method Whole-Cluster Pressing In A Pneumatic Press For 2 Hours 30 Minutes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Toast Level Medium Toast
Bottling Date 2 Dec 2025 (750 mL bottles)
Production Volume 7,581 bottles
Bottles7,581
Magnums474
Production Details The 3.5847-hectare Chardonnay parcel lies mid-slope at 10,000 vines/ha and is Guyot-trained. Settling lasted 24 hours. Maturation comprised 14 months in barrel followed by 2 months in stainless steel, using 20% new barrels with medium toast and wood from Cîteaux. Bâtonnage occurred monthly on a rising moon through December, followed by light filtration. Magnums were bottled on 2025-12-01.
Certifications ECOCERT (organic-conversion oversight since 2021)
2023 Technical Specifications
Grape Varieties 100% Chardonnay
Classification Chassagne-Montrachet Premier Cru, Morgeot Clos de la Chapelle Monopole
Region Morgeot
Soil Deep soil with predominant marl and clay
Orientation East And Southeast
Vineyard Yield 48.7 hL/ha
Harvest Dates 31 Aug 2023, 4 Sep 2023 and 2023-09-05
Vine Age Plantings from 1934 to 1989
Fermentation Vessels Fermentation started in stainless-steel tank and finished in barrels
Pressing Method Whole-Cluster Pressing In A Pneumatic Press For 2 Hours 30 Minutes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Toast Level Medium Toast
Bottling Date 6 Dec 2024, 9 Dec 2024 and 2024-12-10 (750 mL bottles)
Production Volume 19,827 bottles
Bottles19,827
Magnums948
Jeroboams100
Production Details The 3.5847-hectare Chardonnay parcel lies mid-slope at 10,000 vines/ha and is Guyot-trained. Fruit was sorted in the vineyard and again at the winery; settling lasted 24 hours. Maturation comprised 12 months in barrel followed by 2 months in stainless steel, using 20% new barrels with medium toast and wood from Allier, Cîteaux and Centre France. Bâtonnage occurred monthly on a rising moon through December, followed by light filtration. Magnums and jeroboams were bottled on 2024-12-02 and 2024-12-10.
Certifications ECOCERT (organic-conversion oversight since 2021)
2022 Technical Specifications
Grape Varieties 100% Chardonnay
Classification Chassagne-Montrachet Premier Cru, Morgeot Clos de la Chapelle Monopole
Region Morgeot
Soil Deep soil with predominant marl and clay
Orientation East And Southeast
Vineyard Yield 35.6 hL/ha
Harvest Dates 26 Aug 2022, 27 Aug 2022 and 2022-09-01
Vine Age Plantings from 1934 to 1989
Fermentation Vessels Fermentation started in stainless-steel tank and finished in barrels
Pressing Method Whole-Cluster Pressing In A Pneumatic Press For 2 Hours 30 Minutes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Toast Level Medium Toast
Bottling Date 20 Feb 2024 and 2024-02-21 (750 mL bottles)
Production Volume 13,177 bottles
Bottles13,177
Magnums800
Jeroboams60
Production Details The 3.5847-hectare Chardonnay parcel lies mid-slope at 10,000 vines/ha and is Guyot-trained. Fruit was sorted in the vineyard and again at the winery; settling lasted 24 hours. Maturation comprised 16 months in barrel followed by 2 months in stainless steel, using 20% new barrels with medium toast and wood from Allier, Cîteaux and Centre France. Bâtonnage occurred monthly on a rising moon through December, followed by light filtration. Magnums and jeroboams were bottled on 2024-02-12.
Certifications ECOCERT (organic-conversion oversight since 2021)
2021 Technical Specifications
Grape Varieties 100% Chardonnay
Classification Chassagne-Montrachet Premier Cru, Morgeot Clos de la Chapelle Monopole
Region Morgeot
Soil Deep soil with predominant marl and clay
Orientation East And Southeast
Vineyard Yield 33 hL/ha
Harvest Dates 28 Sep 2021 and 2021-09-29
Vine Age Plantings from 1934 to 1989
Fermentation Vessels Fermentation started in stainless-steel tank and finished in barrels
Pressing Method Whole-Cluster Pressing In A Pneumatic Press For 2 Hours 30 Minutes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Toast Level Medium Toast
Bottling Date 18 Apr 2023 and 2023-04-19 (750 mL bottles)
Production Volume 12,418 bottles
Bottles12,418
Magnums1,200
Jeroboams60
Production Details The 3.5847-hectare Chardonnay parcel lies mid-slope at 10,000 vines/ha and is Guyot-trained. Fruit was sorted in the vineyard and again at the winery; settling lasted 12 hours. Maturation comprised 16 months in barrel followed by 2 months in stainless steel, using 20% new barrels with medium toast and wood from Allier, Cîteaux and Centre France. Bâtonnage occurred monthly on a rising moon through December, followed by light filtration. Magnums and jeroboams were bottled on 2023-04-11.
Certifications ECOCERT (organic-conversion oversight since 2021)
Producer Information
Website
Address
7bis, rue de l'Eglise, 21700 Premeaux Prissey, France
Phone
+33 3 80 62 48 25
Owner
Boisset Family
Cellarmaster
Camille Leynaud-Prince