Domaine du Cellier aux Moines is situated in Givry, in Côte Chalonnaise, Burgundy. Guillaume Marko, the current winemaker, farms 13 hectares of domaine’s vineyards, including 5 hectares of the Clos du Cellier aux Moines, one of Givry’s historic Premier Crus, planted with Pinot Noir. The viticulture of the domaine has been managed according to an organic approach, certified since 2020. The biodynamic approach is also applied. The domaine holds a monopole Givry Clos Pascal.

The wines of the domaine are marked with dense texture, complexity and good ageing possibility.

The top wines of the domaine are: Givry Clos Pascal Monopole, Givry Premier Cru Clos du Cellier Aux Moines, Puligny-Montrachet Premier Cru Les Pucelles. The Givry Clos Pascal Monopole 2019 scored 94, Givry Premier Cru Clos du Cellier Aux Moines 2019 scored 93, Puligny-Montrachet Premier Cru Les Pucelles 2018 scored 91 by the Wine Advocate.

Robert Parker’s tasting notes on the Givry Clos Pascal Monopole 2019: “The 2019 Givry Clos Pascal Monopole is also very promising, wafting from the glass with scents of rose petals, plums and spices mingled with hints of wild berries, woodsmoke and raw cocoa. Medium to full-bodied, lively and perfumed, with superb depth at the core, melting tannins, and a supple, sensuous profile, it's well worth tasting.”

Domaine du Cellier aux Moines has been managed by Guillaume Marko since 2015.

The domaine was founded by the Cistercians in 1130 and the wine was made by monks. The Cellar buildings, including the monastic cellar, are used by the domaine until today.

In 2004 the estate was recreated and reborn after being bought by Philippe Pascal and his family. Production was taken back in 2006, though the wines were marketed by Devillard until 2014. Since the Pascals acquired the domaine they purchased a few new plots to diversify the portfolio of wines.

In 2015 Guillaume Marko joined the domaine and led it to organic certification in 2020. In 2015, the domaine completed the construction of a unique full gravity winery.

The vineyards of the Domaine du Cellier aux Moines are farmed following organic and biodynamic approaches, certified organic since 2020. No herbicides and pesticides are used, soils are ploughed and the harvest is done manually. After prudent sorting on the sorting table from 5 to 30 percent of grapes are removed. The red grapes are macerated in whole bunches in temperature-controlled oak casks. Fermentation is done exclusively with natural yeasts.

The whites are aged from 10 to 20 months in oak barrels.

Very little sulphur may be used after malolactic fermentation.

Serious attention is paid to the microbial stability and purity of the wines.