Grape Variety :
Site: one of the oldest vineyards of Beaujolais, it is located high up on a hill and surrounds an ancient wind-mill.
History & tradition: the name comes from the wind-mill (moulin à vent in French), which is 300 years old. The vineyard was already cultivated by the Romans.
Soil: pink granite with manganese in the subsoil, perfect for Gamay.
Density: 9 000 vines/ha, to check the strength of the varietal.
Pruning: Gobelet method (Goblet pruning), very short, to control yield.
Harvesting: by hand.
Method: traditional for Beaujolais; semi-carbonic maceration, full bunches of grapes.
Maceration: 4 to 10 days.
Ageing: stainless steel vat.
Tasting note by Véronique Boss-Drouhin
"Great breed. Beautiful dark garnet colour. Intense and elegant aromas, with notes of peony, tea rose and damson plum, often with nuances of liquorice. On the palate, beautiful structure, velvety texture ("gras") and majesty. The aftertaste is long, refined and appetizing in a subdued way. The Cru of Beaujolais that is the closest in style to the Burgundies of the Côte d'Or".
Beaujolais wines show pretty bright colours with a purplish reflection and deliver aromas of red and black fruits mingling with slightly spicy notes.
Temperature: 15°C (57°F).
Cellaring: 2 to 6 years - even 30 years in great vintages.