@article{ART003379395},
author={LEE JEONG MIN},
title={Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy},
journal={Korean Review of French History},
issn={1229-702X},
year={2026},
number={55},
pages={5-30}
TY - JOUR
AU - LEE JEONG MIN
TI - Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy
JO - Korean Review of French History
PY - 2026
VL - null
IS - 55
PB - KOREAN SOCIETY FOR FRENCH HISTORY
SP - 5
EP - 30
SN - 1229-702X
AB - Taking a central place in ancient Roman tradition and Christian liturgy, wine was as an essential element of medieval monastic culture, with fulfillment for self-sufficiency, monastic hospitality, and the eucharistic sacrament. Grounded in Saint Benedict's rule of Ora et Labora longside a spirit of strict poverty and asceticism, the cistercian order sought to distinguish itself from the abbey of cluny, which was characterized by grand liturgies and accumulated secular wealth. The cstercians reclaimed marginal lands including forests, wetlands, and wastelands through direct manual labor, by the incorporated skilled lay brothers, conversi.
The cistercian monks embodied the concept of terroir as a holistic environment encompassing both natural conditions, such as soil and climate, and winemaking craftsmanship. They distinguished soil properties through sensory experiences and pioneered parcel-by-parcel vinification based on meticulous observation of individual vineyard plots. Furthermore, they established a system for the aging of fine wines by utilizing torcularia and cellaria.
Going a step further, through precise observation of microclimates, geothermal heat, and solar radiation, they constructed stone walls around exceptional vineyard tracts to delineate boundaries, establishing distinct climats and the iconic enclosed vineyard complex known as clos de Vougeot. For cistercian monks, the act of cultivating the land to express the ‘taste of the soil’ and the ‘taste of the grape’ to produce bonum vinum constituted the ultimate offering to God and an integral spiritual discipline in perfecting their religious devotion. Accordingly, this study aims to revaluate the historical significance of 11th–13th century cistercian monks centered in burgundy and the birth of bonum vinum through their viticultural and winemaking endeavors.
KW - Cistercian Order;Cluniac Order;Wine;Climat;Clos de Vougeot
DO -
UR -
ER -
LEE JEONG MIN. (2026). Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy. Korean Review of French History, 55, 5-30.
LEE JEONG MIN. 2026, "Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy", Korean Review of French History, no.55, pp.5-30.
LEE JEONG MIN "Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy" Korean Review of French History 55 pp.5-30 (2026) : 5.
LEE JEONG MIN. Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy. 2026; 55 : 5-30.
LEE JEONG MIN. "Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy" Korean Review of French History no.55(2026) : 5-30.
LEE JEONG MIN. Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy. Korean Review of French History, 55, 5-30.
LEE JEONG MIN. Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy. Korean Review of French History. 2026; 55 5-30.
LEE JEONG MIN. Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy. 2026; 55 : 5-30.
LEE JEONG MIN. "Cistercian Monks and the Birth of Bonum Vinum in Medieval Burgundy" Korean Review of French History no.55(2026) : 5-30.
