The actual product may vary from the images shown on the website.
Red dry
Produced in limited quantities, Domaine Bertagna Chambolle-Musigny offers a rare opportunity to experience one of Burgundy’s most sought-after terroir expressions.
The wine opens with aromas of ripe cherries and fresh raspberries, complemented by subtle spice notes and a delicate hint of smoke. On the palate, it stands out for its silky texture, revealing fine, velvety tannins that frame a pure and vibrant fruit profile.
Chambolle-Musigny is made from Pinot Noir grapes grown on a 0.39-hectare plot with red clay and limestone soils. The grapes are hand-harvested and carefully sorted both in the vineyard and at the winery.
The grapes are fully destemmed, and fermentation lasts 15–21 days. Aging takes place in French oak barrels for 15–18 months, preserving the wine’s elegance, structure, and terroir-driven character.
Serve at 15–16 °C with duck in cherry sauce – the sweet‑and‑sour sauce highlights the wine’s fruitiness, veal medallions with mushrooms – the earthy notes complement the subtlety of Pinot Noir, or aged Comté cheese – the nuttiness accentuates the texture and finish of the wine.
The history of Vougeot is closely linked to the Cistercian monks of the Abbey of Cîteaux, who helped establish Burgundy's reputation for terroir as early as the 12th century. Although Domaine Bertagna took its current form much later, it has been developed by the Reh family since 1982. In 1988, Eva Reh assumed responsibility for the estate, preserving its classical Burgundian identity while modernising vineyard management and cellar practices.
The vineyards are farmed according to sustainable principles, with particular attention paid to soil health and the long-term balance of the vines. Grapes are harvested by hand, only fully ripe fruit is selected, and fermentation is carried out with the aim of preserving the natural microbiological balance and expressing the character of each individual appellation.
The estate's philosophy is centred on terroir expression, fruit purity, and restrained use of oak.
Each appellation is vinified and aged separately in traditional 228-litre French oak barrels. The proportion of new oak is adapted to the style of each wine and vintage, while maturation generally lasts between 12 and 18 months, preserving the balance between fruit, structure, and terroir.
Domaine Bertagna owns approximately 17 hectares of vineyards and produces wines from 18 appellations, including 5 Grand Cru and 8 Premier Cru sites. The vineyards extend across Côte de Nuits and part of Côte de Beaune, from Gevrey-Chambertin in the north to Aloxe-Corton in the south. Among the estate's most important holdings are Clos de Vougeot Grand Cru, Clos Saint-Denis Grand Cru, Corton-Charlemagne Grand Cru, Chambertin Grand Cru, and the monopole Clos de la Perrière Premier Cru in Vougeot.
The diversity of limestone and clay soils allows each appellation to express its own identity, making Domaine Bertagna wines a faithful reflection of their origin rather than of winemaking technique.
