Domaine Chapelle de Blagny is a 7 hectares large estate with a long history. It is located in Puligny-Montrachet, Burgundy. The domain has been certified sustainable by HVE since 2015. The current winemaker is Etienne de Bréchard.

The top wines of the domaine are: Meursault-Blagny Premier Cru Les Ravelles, Meursault-Blagny Premier Cru La Pièce sous le Bois, and Meursault-Blagny Premier Cru Sous le Dos d'Ane.

The Meursault-Blagny Premier Cru Les Ravelles 2017 scored 95, Meursault-Blagny Premier Cru La Pièce sous le Bois 2015 scored 94, Meursault-Blagny Premier Cru Sous le Dos d'Ane scored 92 by the CellarTracker.

At present, the Domaine Chapelle de Blagny is managed by Etienne de Bréchard, who is also the current winemaker.

The domaine was bought in 1811 by the Montlivaut family. In 2015 the new winery was constructed to provide enough space for making all wine at the domaine.

Etienne de Bréchard gradually reduces the proportion of grapes that are sold to négociants, and slowly takes back control from sharecroppers. The domaine is certified sustainable by HVE since 2015.

The cultivation is done with the use of ploughs and hydraulic tillers, which helps to make the cultivation herbicide-free. The winemaker doesn’t use any insecticides, which work well on the local ecosystem. The harvest is hand-picked.

For the white wines, the grapes are pressed by the pneumatic clusters for 2 to 3 hours; the juice is cooled if needed and kept in vat for the next 24 hours to let the large parts reach the bottom of the vat. The clear liquid is then placed in oak barrels, with a maximum of 30 percent of new barrels, where alcoholic fermentation takes place. The wine is aged in barrels for a year, until the next harvest. Next, the wine is taken to steel vats where it is kept for 4 to 6 months. The last stage works well on the wine finesse. When the optimal clearness is reached, the wine is filtered and bottled.

The red winemaking starts with fully destemmed grapes. If the harvest is healthy enough, the winemaker keeps the fruit in a cool, oxygen-free place for 5 to 8 days; the so-called pre-fermentation cold maceration is done. The next stage is fermentation, which lasts up to ten days. When alcoholic fermentation is almost finished, everything is maintained at a temperature of 30° C for 4 to 6 days to extract the last of the sugar and tannins. The winemaker collects the flowing juice (free-run juice) and presses what remains in the vat. This pressing is done progressively. At each stage of pressing, the juices extracted are tasted, which allows retaining only the best tannins. Following a short stage in vats to allow the coarse lees to settle, the juices are put into oak barrels with approximately 30 percent of new barrels for about a year. This is followed by the transfer to vats.