Not available

Beaune Les Cent Vignes 1er Cru, 2015

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Other vintages and/or formats available
Pinot Noir
Beaune 1er Cru
Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Clay, Limestone
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: 68 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak

Additional Information

Alcohol:13.5% Bottle size:75cl Average age of vines: planted between 1950-60 Wild red fruits.
HISTORY Le Clos du Moulin Aux Moines is a landmark in the history of Bourgogne. This legendary wine estate was operated originally by the Cluny Abbey from 962 and later by the Cîteaux Abbey for six centuries. This exceptional past left a unique site; a noble building in the heart of the vineyard, surrounded by a long stone wall and crossed by the Cloux stream which powered its old mill. The chapel and the dovecote, built in 1650, testify to the estate's prestigious past. The vineyard was longing for its past reputation and, since 2008, Willy Roulendes and his team have been patiently building the vineyard's revival under the impetus of the Rollin family, owners of the estate. The Clos du Moulin Aux Moines is now a 15 hectare wine estate in the most beautiful villages of the Côte de Beaune. All the vineyard is managed according to the principles of organic farming and biodynamics. The main idea is to question the cultivation practices and to think of the vine as part of the ecosystem. Demanding work is carried out in the vineyard: biodynamic preparations combined with ploughing encourage the organic activity of the soil and promote biodiversity. The rigorous pruning and disbudding methods allow the best expression of the variety of Bourgogne terroirs in the wine. WINEMAKING The grapes are harvested by hand in small crates and then sorted on a vibrating table at the estate. The philosophy in the cellar is to vinify in the most natural way possible while limiting interventions: only indigenous yeasts have the right to act on the grapes and the doses of sulphur are minimal. It is more about accompanying the wine than creating it. The wines are then aged in the 11th and 15thcentury underground cellars between 10 and 18 months depending on the appellation and the vintage.
  • Bourgogne, France
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