Domaine Muxin was founded in 2020 by Mu Chao, a young winemaker trained in France. He studied at the University of Burgundy’s Institute of Vine and Wine Science, earning both undergraduate and master’s degrees, as well as the prestigious French National Diploma of Oenology. His experience includes working at renowned estates such as Clos de Tart, Clos des Fées, Domaine Jean-Louis Chave, and La Vérité in Napa Valley.
After returning to China in 2016, Mu Chao explored Yunnan’s terroir and, in 2019, established Domaine Muxin along the Lancang River in Cizhong Village, within the UNESCO-listed Three Parallel Rivers region. The domaine’s vineyards are spread across steep hillsides at altitudes of 2,200–2,700m, with soils ranging from clay and sandstone to gravel, slate, and schist. The contrasting terroirs on the river’s left and right banks contribute to the complexity of the wines.
Domaine Muxin is deeply connected to the local Tibetan community, fostering sustainable viticulture and traditional craftsmanship. In an effort to support local growers, all grape de-stemming is done entirely by hand under Mu Chao’s guidance, ensuring meticulous attention to quality while enhancing the livelihoods of Tibetan vine growers.
Adhering to the principle of minimal intervention, Mu Chao uses wild yeast fermentation, with no fining or filtration and minimal sulphur added only before bottling. The wines are aged for 14 months in oak barrels, one-third of which are new barrels, allowing for a pure expression of the unique Yunnan terroir.
After returning to China in 2016, Mu Chao explored Yunnan’s terroir and, in 2019, established Domaine Muxin along the Lancang River in Cizhong Village, within the UNESCO-listed Three Parallel Rivers region. The domaine’s vineyards are spread across steep hillsides at altitudes of 2,200–2,700m, with soils ranging from clay and sandstone to gravel, slate, and schist. The contrasting terroirs on the river’s left and right banks contribute to the complexity of the wines.
Domaine Muxin is deeply connected to the local Tibetan community, fostering sustainable viticulture and traditional craftsmanship. In an effort to support local growers, all grape de-stemming is done entirely by hand under Mu Chao’s guidance, ensuring meticulous attention to quality while enhancing the livelihoods of Tibetan vine growers.
Adhering to the principle of minimal intervention, Mu Chao uses wild yeast fermentation, with no fining or filtration and minimal sulphur added only before bottling. The wines are aged for 14 months in oak barrels, one-third of which are new barrels, allowing for a pure expression of the unique Yunnan terroir.
