After moving to Burgundy, Paul Perarnau and Willy Roulendes sealed their friendship forever when they founded Domaine AMI.
After graduating in viticulture and oenology, Willy decided to learn from the best. This led him to the Domaine de Montille near Volnay. During this period, he discovered and fully embraced the strict principles of biodynamic practices. He then headed to Auxey-Duresses to hone his already polished skills by working at Clos du Moulin aux Moines.
Meanwhile, after a spell in England working for an importer, Paul returned to France and headed for Provence, to work at the renowned Dominique Hauvette’s estate. He completed his training with three years in Champagne, where he worked in Bruno Paillard’s vineyard.
The pair who became friends when they met at the Clos du Moulin aux Moines decided to create their own domain, which now boasts fives hectares of vines. The entire operation is organic, with no chemical fertilisers or additives. What’s more, the estate’s trading business has been developed on this time. This allows the winemaking duo to expertly harness all the nuances of the Burgundian terroir.
Read the article on the iDealwine blog

The estate is firmly committed to preserving the personality of each parcel of Chardonnay and adheres to healthy and precise cultivation methods they believe to be beneficial for the soil, vines and wine. This peaceful, balanced environment is the backdrop against which the estate aims to produce terroir-driven wines with a personality that sets them apart from other cuvées in the region. The harvested grapes are meticulously sorted and pressed before undergoing spontaneous fermentation triggered by native yeasts naturally present on the berries. Each stage of the winemaking process is as natural as possible, with minimal inputs and minimum doses of sulphur.
The cuvée displays a beautiful straw-yellow colour with golden reflections. The nose immediately reveals white floral aromas and notes of fruit, complemented by hints of lemon. The fresh and perfectly structured palate reveals a beautiful acidity culminating in a flavoursome and persistent finish.