Cistercian monks played a significant role in the winemaking history of Burgundy, particularly in the region of Morgeot Abbey in Chassagne-Montrachet. They were renowned for their meticulous work and innovative techniques in producing high-quality wine.

The monks primarily used two grape varieties to produce their wine: Pinot Noir and Chardonnay, which are still widely used in the region today. They also employed advanced viticultural and winemaking techniques to obtain finer and more concentrated wines.

The monks were also renowned for their hard work in the vineyards and cellars, and for using high-quality materials to produce their wine. They often built their cellars in cool, humid locations to maintain a consistent temperature, which was essential for the wine's quality. Oak barrels were also used to age the wine, imparting complex flavors and aromas.

The Morgeot Abbey in Chassagne-Montrachet was renowned for its white wine, which was often described as delicate and elegant. Chassagne-Montrachet is still considered one of the finest white wines of the region and is often used as a benchmark for white wines worldwide.

In short, the Cistercian monks left a significant legacy in Burgundy's viticulture, employing advanced techniques and working diligently to produce high-quality wines. Their influence is still evident today, with many renowned wineries in the region continuing their tradition of producing exceptional wines.