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Vignoble Clos du Moulin aux Moines, domaine viticole à Auxey-Duresses, vins de Bourgogne

An iconic place, situated between vineyards and winery


The “Clos”

The historic plot known as the Clos du Moulin aux Moines, for which the estate is named, is an iconic site and the beating heart of the estate, composed of vineyards and a winery. The unique site includes a grand main building overlooking three hectares of vines encircled by a long stone wall, hence the name “Clos”. As the crown jewel of the estate, this parcel also qualifies as a “Monopole” because it belongs to a single owner. Today, the vineyards of the Clos du Moulin aux Moines cover 16 hectares, spread over twenty appellations in the northern and the southern parts of the Côte de Beaune.

The Clos du Moulin aux Moines was mentioned in the nomination for the inclusion of the Burgundy Climats in the UNESCO World Heritage List. In the section on the invention of “vins de garde” and vintage wines, it is indicated that the sales log for the wine merchant, Monsieur François Lavirotte [1704-1778] from Beaune, specialist in aged wines, mentions a specific vintage of “aged red wine from the cuvée [17]35 near the Moulin Moine (in Meursault), attesting to the quality of the vineyard at the Moulin.”


A team

Willy Roulendes

Michael Schwab

Anne-Lise Roman

Willy Roulendes has been running the estate since 2008. His ambition and commitment to winegrowing have enabled the fulfillment of a project that respects the environment and the identity of this historic Burgundian site.

Originally from the Languedoc region, he grew up surrounded by vineyards, and quickly devoted his energy and curiosity to viticulture. He began working in Burgundy at the Domaine de Montille before joining the Clos du Moulin aux Moines.

It was during that period that he met Michael Schwab, who, far from his native Lorraine, was charmed by the Burgundy vineyards. He joined his friend Willy in Auxey-Duresses in 2020 to help with the daily management of the vineyard. A great lover of nature and a bon vivant, Michael’s good humor is contagious within the team.

Anne-Lise Roman has been working on sales development for the estate since 2018. She comes from a family of grape-growers in the Vaucluse region. Her passion for wine led her to travel the wine-growing regions of the Old and New worlds until she settled in Burgundy a few years ago.

Her experience and sense of detail contribute to the organization of daily estate activities, alongside Willy.

This trio is supported by a tight-knit, dynamic young team that participates in work at the winery and in the vineyard throughout the year.


A team

Fabienne (secretarial work and sales administration), Manon (team leader in charge of the winery), Éloïse (viticulturist), Romain (tractor operator), Willy, Michael, Laurent (logistics and order preparation), Benoît (viticulturist), Laurie (viticulturist), Anne-Lise et Suna (multi-skilled mascot).

In the vineyard

The guiding principle involves constantly reexamining cultivation practices and considering the vines as part of an ecosystem.

Doing so requires exacting work: rigorous pruning and disbudding are carried out to preserve the plants and ensure that the variety of Burgundian terroirs are fully expressed.

Biodynamic preparations, combined with a wide range of know-how, promote biological activity in the soil and encourage biodiversity. Season after season, the goal is to respect the will of Nature and adapt practices that develop the vines’ natural defenses.


In the winery

All of the grapes are harvested by hand in small crates.

Simple, straightforward vinification


Red vinification

The grapes are selected on a sorting conveyor at the winery, and partially destemmed, depending on the cuvées and the vintage. Once the grapes are in the vats, alcoholic fermentation begins spontaneously through the work of natural yeasts.

Each appellation is vinified individually in stainless steel, concrete or wooden vats. The aim is to ensure long fermentation and gentle extraction, with controlled temperatures and daily pumping over. Once the sugar has been fermented, the pomace is pressed and the wine is put into oak barrels. Red wines are aged in the 15th century cellar for periods varying between 10 and 18 months, depending on the appellation and the vintage.

White vinification

The grapes are sorted in the vineyard and pressed as soon as they arrive at the winery. They are pressed in a pneumatic press with a gentle, gradual cycle. The must is then put in 350- and 400-liter casks for fermentation and aging in our 11th century cellar.

The barrels have already been used for several vintages, which avoids marking the wine with woody aromas that would create too much uniformity between the cuvées.

The wines are bottled at the winery with a mobile bottling line, and dates are set according to the lunar calendar.

From one vintage to the next, the main principles of our practices remain constant, however a certain share is left to intuition. Each wine and each vintage expresses its own personality.