The walled vineyard is located on the north side of the Appellation Givry. For centuries, this south-facing cru was considered by the Cistercian monks to be one of the most representative vineyards in Burgundy. The Domaine's 5 hectares of vineyards are spread over the middle slopes and the top of the hill, of which 1.5 hectares were planted between 1973 and 1978, the remaining 3.5 hectares were replanted with Pinot Noir in 2008 and 2012. The planting density is between 10,000 and 11,000 vines per hectare. Protected from the north winds, the soil is well ventilated, allowing the grapes to ripen without any risk of fungal diseases. The clay-limestone geology common to the great vineyards of Burgundy is evident here as well. The soil is relatively deep (50-70 cm) at the top of the Clos, and gradually thickens and becomes pebbly as the slope increases. The soil is rich in clay and silt, so the drainage is good and the vines do not stay in a wet environment for long even when it rains. Deep underground, there is a layer of marl, which protects the vines from water stress during periods of drought. Since 2006, rigorous plot surveys have been carried out, and in 2008, two-thirds of Clos was already replanted. High-quality Pinot Fan, suitable for the soil and subsoil, is selected. It is important to create an ideal environment between the soil and the plants. This allows the wines to express their best performance in each vintage. The Cistercian monks left us the words "Simplex natura". To maximize creativity, it is necessary to draw on nature. In fact, there are no rules or restrictions in the winemaking of Clos du Cellier aux Moines. The grapes are harvested by hand, with great care taken over their health and freshness. The grapes are placed in small open cases, rigorously selected on a vibrating table, and then gravity-fed into oak barrels. Depending on the vintage and the plot, some of the harvest may be left whole bunches without destemming. It is very important to place the fruit in perfect condition in the oak barrels to bring out the full potential of the aromas and flavors. After cold skin soaking before fermentation, fermentation begins with the action of natural yeasts only. Aging takes place in oak barrels (one third of which are new) for 16 to 18 months. The winery has a four-storey structure, allowing the grapes to be processed by gravity from arrival to bottling without the use of pumps. Founded by a Cistercian monastery around 1130, it is one of the oldest domaines in Burgundy. The cellars, built in the 12th century, are in the Gothic architectural style characteristic of Cistercian monasteries and were operated by the monastery until the French Revolution in 1789. In 2004, the Pascal family purchased the domaine, which had fallen into a state of decadence, and named it "Clos du Cellier aux Moines", the same name as the parcel (clos) surrounded by a particularly fine stone wall among the Givry 1er Cru vineyards. They spent a huge amount of money to restore the domaine in order to make wine that lives up to its history and past reputation, and worked to improve the quality and revive the domaine by introducing Burgundy's first complete gravity system. Mr. Pascal is an intellectual and passionate man who moved from Paris with his wife after serving as CEO of LVMH's Champagne house and a high-end jewelry company, and has a wide network in the global wine industry. Guillaume Marc, who is in charge of brewing, is an excellent young brewer who has gained experience in DRC and Arnoux-Lachaux, and is also knowledgeable about biodynamics. Currently, his three children are also involved and are gradually buying back the vineyards. In order to harvest the highest quality grapes, the fields are pesticide-free, with yield limits and regular cultivation. Only fully ripe grapes are hand-picked and then reselected at the selection table. The Pinot Noir grapes are fermented in large wooden barrels (foudres) with temperature control. The Chardonnay grapes are gently pressed with an air press, and both the red and white wines are aged in barrels. The Domaine has been gradually moving to organic and biodynamic farming methods since 2015, but has completely switched over since 2017. The Domaine's motto is "simple and natural," inheriting the ideas of the monks and simply adding to the natural power of the grapes. As a Domaine representing the Cote d'Or that transcends "Givry" in the Chalonnaise region, it is sure to attract more and more attention.