Domaine Demougeot


It’s always a pleasure to find a vigneron that has been under the radar and is just beginning to hit their stride; Rudolphe is one of those. All different. Burgundy no uniqueness. Each wine is different depending on its land, its soil, its climate birth. Sometimes a simple path between a vineyard of another and yet the wines do not have the same taste sensations. Find for each appellation, white or red, village, regional or premier cru, their characteristics with our data sheets.

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Rodolphe Demougeot creates its field in 1992 Meloisey in the Hautes Côtes de Beaune. His grandparents winemakers, he often accompanied him on the ground, gave him a taste of working the land. It begins with 3 hectares, in the Hautes Côtes de Beaune, Pommard and Beaune. The area now covers nearly 8 hectares, with parcels acquired over the years in the towns of Savigny-les-Beaune, Meursault and Monthelie, where Rudolph is installed since 1998.

Vigneron discreet and attentive to his plots, Rodophe Demougeot chose the viticulture and applies many of the principles borrowed from organic culture.

Practices & Techniques

All plots of the field is plowed to allow better aeration of the soil. No herbicides are used. Much of the work in the vineyard is done according to the lunar calendar. The goal of Rudolph Demougeot is to get the healthiest and most tasty grapes possible. To do so, the winemaker chooses a long waist, a severe pruning and leaf removal if necessary, to allow clusters to be well spaced. Harvesting is 100% manual.
Chardonnay grapes are harvested in small bins of 600 liters, after sorting performed on the vine. The grapes are pressed whole, gently and slowly, for about 3 hours. The wines are aged in barrels of 228 liter oak and some spend in larger containers (350 liters) to maintain freshness. The stirring is not systematic but decided depending on the vintage. The gravity bottling takes place according to the lunar calendar.

Pinot Noirs are harvested in small crates in order to preserve the berries. After a stint on a sorting table, the grapes are de-stemmed and put into vats for a period of 12 to 20 days. The fermentation starts naturally without adding yeast. Depending on the vintage and the tasting, the musts are raised or relieved at the end of fermentation. After pressing, the wines are aged in barrels before being bottled by gravity, depending on the lunar calendar.

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Meursault, Côte d’Or 21190

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