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 sees itself as a traditional vineyard, but also as a trading house. The winemakers create Burgundy cuvées from their own vines, while other wines are produced using organic grapes sourced from partner estates and friends. The estate strives to produce cuvées with a strong personality that sets them apart from other wines produced in the region. In the winery and in the vineyard, the estate undertakes each step as naturally as possible, without using chemical fertilisers or weedkillers. Minimal doses of sulphur are also used during the winemaking process.
The elegant ruby-red colour reveals an expressive nose characterised by the red fruit aromas typical of Pinot Noir, along with slightly spicy notes. The rich and complex palate reveals supple and elegant tannins leading to a deliciously persistent finish. This cuvée can be enjoyed young and also after several years of cellaring.