MOULIN À VENT
- General DetailsClothed in a dark ruby robe, this wine gives off aromas of iris, spice and ripe fruit.
Often called the “Lord of Beaujolais” this well-built cellaring wine is worthy of the greatest.
Serve at 14°C with leg of lamb in cream sauce, rib steak in red wine sauce and cheese.
Cellaring: 3 to 10 years - Data sheet100 % Gamay Noir à Jus Blanc
VILLAGES AND NAMED AREA
Romanèche-Thorins “Les Champs de Perrier“
SURFACE
33 ares
ORIGIN
Moulin à Vent is often called the “Lord of Beaujolais“. Moulin à Vent is the more famous of Beaujolais Crus.
VINIFICATION
The harvest takes place in mid-September. All the grapes are picked manually as the Beaujolais semi carbonic winemaking process requires that the bunches be whole. Pressing is after 10 days of vatting.
Malo-lactic fermentation and maturing take place in vats.
WINE CHARACTERISTCS AND ADVICES
Clothed in a dark ruby robe, this wine gives off aromas of iris, spice and ripe fruit. This well-built cellaring wine is worthy of the greatest.
Serve at 14°C with leg of lamb in cream sauce, rib steak in red wine sauce and cheese.
Cellaring : 3 to 10 years