Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy

Cistercian monks in medieval Burgundy pioneered the concept of 'bonum vinum'—high-quality wine—by integrating sensory experience, agricultural innovation, and spiritual practice. They developed advanced winemaking techniques, including parcel-by-parcel vinification and long-term aging systems using large wooden presses (torcular) and temperature-controlled cellars, while meticulously observing microclimates and terroir to define distinct vineyard boundaries like the Clos de Vougeot. This study reinterprets their contributions as both a historical milestone in winemaking and an embodiment of spiritual discipline, rooted in direct engagement with soil and climate.

Lee, J. (2026). Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy. History Journal, 55, 5–30. https://doi.org/10.51786/rchf.2026.08.55.5