Our domain
Since 1984, Alfred de La Chapelle has been farming the family cereal farm.
In 1990, with his wife Valérie, they planted the first vines on the hillside plots.
The vineyard is located in the north of the Mâconnais region and on the southern edge of the Côte Chalonnaise. The estate is primarily dedicated to the Mâcon Villages region, enhanced by the Chardonnay grape variety, and to red Burgundy, enhanced by the Pinot Noir grape variety.
Currently, 7 vintages are vinified and aged in stainless steel vats and oak barrels in the Château d'Uxelles cellar.
The soils are clay-limestone in the east and west and white marl on the southern slope.
We cultivate the following appellations, distributed under the brand name " Château d'Uxelles" :
Mâcon Villages (Chardonnay) "Les Teppes", Burgundy Aligoté "En Boussin", Burgundy White "Vigne au Roi", Mâcon Red (Gamay) "Mâcon de Chapaize" and Burgundy Red (Pinot) "Aux Jonchey".
Wine tasting and sales take place at the Notre Dame Monastery in Savigny sur Grosne, where Alfred and Valérie de La Chapelle will be happy to welcome you by appointment.
Our commitments
Sustainable agriculture
We practice Sustainable Agriculture to combat fungal diseases and thus maintain a balance between production and respect for the environment. We do not use anti-rot treatments or insecticides.
We practice plowing and grassing on our estate to limit soil erosion and promote deep rooting. These techniques also help to naturally limit and control weed competition and extract the best from the terroir.
Pruning the vine
We practice the Guyot-Poussard pruning. This pruning is known for respecting sap flow and thus combating wood diseases that have become increasingly prevalent in France and Europe.
The planting density of our Mâcon Villages being 8,300 vines per hectare, we also practice the traditional Mâconnais Arcure Guyot pruning to limit the concentration of grapes on the baguette.
Our know-how
Vintage
Winemaking
Bottling
The Crémants are harvested strictly manually in openwork crates to preserve the berries whole and intact, avoiding the risk of oxidation.
Harvesting white wines requires speedy handling to prevent must oxidation and preserve all the aromas. The proximity of the vat room facilitates the rapid pressing of the white grapes after harvest. This is done mechanically.
Vinification takes place on-site in the Château d'Uxelles cellar, which overlooks the vineyards. Fermentation and maturation take place in stainless steel vats and oak barrels, depending on the vintage.
For the whites, after static settling of around 24 hours, the musts are placed in stainless steel vats or barrels to complete the alcoholic and then malolactic fermentations.
The reds are put into vats as a whole harvest for fermentation before pressing.
The winemaking temperatures are controlled in order to extract all the typicity of the terroir and preserve the aromas.
Bottling is the final stage of wine aging. It is carried out in April for white wines in vats and in early September for reds and white wines in oak barrels.
It takes place on site in the cellars of Château d'Uxelles and involves several stages: fining, filtration, and corking.
