Origin: The 3 plots are located at Les Chassignols in the village of Chénas

Grape varieties: White-juiced Gamay noir

Soil: Deep, weathered granite

Pruning: Goblet

Vinification: The wine has been vinified using 50% whole and 50% de-stemmed bunches. The fermentation in gridded cement vats lasts for a minimum of 12 days.
After vat maturing, the Moulin-à-Vent is bottled in late February, producing 5800 bottles

Tasting: The Moulin-à-Vent is characterised by its deep, intense colour, by the red fruit aromas that mature with age into a bouquet of faded roses. This is a spicy, full-bodied wine that needs to wait for a while.

Serving suggestion: Between 15–18°C
The Moulin-à-Vent goes very well with red meat and cheese.
This is a wine that can easily be kept for 2–8 years.