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 passionately and meticulously cultivates the region’s flagship grape varieties, such as Pinot Noir and Aligoté, giving rise to bold and flavoursome blends. Each harvested grape stems from organic viticulture and meticulous work. All chemical fertilisers and weedkillers are prohibited, and the winemaker has adopted a gentler, more environmentally friendly approach to viticulture. In the winery, the same ethos applies and vinifications are accomplished according to traditional methods, with little intervention. The two passionate winemakers, who are also friends, use natural techniques to produce wines that reflect all the specific characteristics of the Burgundy terroir.
The ruddy-red colour reveals shimmering reflections complemented by an intense bouquet offering aromas of violet and rose combined with notes of fresh red fruit. On the palate, flavours of raspberry combine perfectly with a beautiful acidity leading to a fresh and persistent finish.