Domaine Berthelemot is a young domaine, which is located in Tailly, close to Meursault, Burgundy. Marc Cugney, a talented winemaker, managed to gain HVE level 3 certificate and organic certification for farming 15 hectares in 28 appellations from Santenay to Gevrey-Chambertin.

Top wines of the domaine are: Beaune Premier Cru Clos des Mouches and Chassagne-Montrachet Premier Cru Abbaye de Morgeot. The Beaune Premier Cru Clos des Mouches 2012 scored 87, the Chassagne-Montrachet Premier Cru Abbaye de Morgeot 2012 scored 87 by the Wine Advocate.

Robert Parker comments on the Beaune Premier Cru Clos des Mouches 2012: “The 2012 Beaune Clos des Mouches offers light brambly red fruit on the nose that is well-defined: raspberry and crushed strawberry to the fore. The palate is medium-bodied with a snappy entry. It displays commendable density with a touch of brine interlaced through the steady finish. Fine. Drink now-2017.”

Marc Cugney is in charge of winemaking at Domaine Berthelemot.

The domaine was created in 2006 by Brigitte Berthelemot. Thomas Berthelemot, Brigitte Berthelemot’s son, joined the estate in 2017. As a relatively newly-created domaine, it is still in the process of forming. Everything started when Brigitte Berthelemot bought Domaine Jean Garaudet in Pommard in 2006. The possessions have expanded since that time by acquiring Domaine Charles Allexant in 2018 and a few Pernand-Vergelesses vineyards of Domaine Marey in 2019.

Domaine Berthelemot has been farmed by organic certification since 2021. In 2015 the domaine obtained HVE level 3 certificate. Organic biodynamics is the philosophy of Marc Cugney.

Infusions are used to help the vine resist different diseases and to reduce copper and sulphite application. The vines are pruned in winter and debugged in spring; soils are ploughed mechanically. Limited quantities of sulphur and copper are used. Grapes are harvested by hand.

For the red wines the grapes are partially destemmed and proceed to the vats by elevator. For pre-fermentation maceration the juice is cooled to 12°C, the duration is 5 to 8 days. Alcoholic fermentation starts with natural yeast. Fermentation lasts for 10 to 12 days, using pumping over and punching. Ageing lasts approximately 12 months. About 20 percent of the new wood is used. Malolactic fermentation takes place in winter or spring. Racking and light filtering is conducted before bottling.

After the sorting the whites proceed to pneumatic pressing. After the 12 to 24 hours rest of the must is cooled to 12°C when necessary. Alcoholic fermentation is conducted at temperatures between 21 to 22°C. Selected yeasts may be added. During ageing the lees may be stirred up from time to time. Approximately 25 percent of new wood is used. Fining and filtering are conducted before bottling.