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VOUGEOT
Clos du Prieuré Monopole
2022

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
Surface: 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 3rd 2022 (leaf day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Yield: 40.4 hl/ha

Harvest not crushed.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold  (12-15° C) during 5 days.
Vatting-time: 20 days.
A light pumping-over per day until the end of vatting time.
Pressing with the vertical press.

Length : 15 months in barrel and 1 month in stainless steel tank.
Type: in oak barrels.
Percentage of new barrels: 20%
Toasting: long and slow.
Source of wood: Citeaux
Racking before summer.
Light and soft filtration. No fining.

December 4th 2023 for magnum (fruit day).
December 5th 2023 for bottles (fruit day).
Limited to 4878 bottles and 237 magnums.

Family Domaine at the heart of Burgundy

Contact us

7bis, rue de l’Eglise
21700 Premeaux Prissey
France

Phone:
+33(0)3 80 62 48 25
Fax:
+33(0)3 80 61 25 44
vougeraie@domainedelavougeraie.com

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
contact@lamaisonvougeot.com


(Visits exclusively for the trade by appointment.)