MOULIN À VENT

MOULIN À VENT

The “Lord of Beaujolais” this well-built cellaring wine is worthy of the greatest.

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  1. General Details
    Clothed 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

  2. Data sheet
    100 % 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